Cook the yellow potatoes in salted water until tender and set aside. Hard boil eggs and cool them. Place bread in a small bowl and cover with evaporated milk to soak and set aside.
In a pot place chicken in chicken stock and bring to a simmer, cook 10-15 minutes until chicken in just barely cooked through. Strain broth but reserve two cups.
In a blender, remove stems and seeds from peppers, and blend until smooth with vegetable oil.
Sautee the garlic and onions with the pureed peppers until onions are soft and golden. Remove from heat and let cool.
Shred the cooled chicken into bite sized pieces
In blender, process the bread and milk with the nuts and cheese, until smooth, then add in the pepper onion mixture and process briefly.
In a large pan, return onion mixture and add in 1 1/2 cups of the reserved chicken stock and bring to a simmer, add in the chicken and more stock if mixture needs to be thinned out.
Cook rice, serve chicken over rice garnished with cubed potatoes, half egg and olives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (586g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 351 (54%)|
|Amt Per Serving||% DV|
|Total Fat 39g||52 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 173.4mg||53 %|
|Sodium 847.5mg||29 %|
|Potassium 883.8mg||23 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 29.7g|
|Protein 41.9g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 647
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