Chicken and Rice
1. Wash, pat dry chicken.
2. Mix together garlic, oregano, salt, pepper, vinegar. Rub onto chicken pieces. Let sit, 45 mins.
3. Brown chicken in annatto oil, remove, set aside.
4. Brown longaniza and bacon. Drain off all but 1 ½ oz of fat.
5. Add onions, sweat. Add red pepper, soffrito, tomato sauce, banana peppers, stir, and cook 2 mins.
6. Add rice, stir to coat, and cook 2 mins.
7. Add chicken pieces, capers, stock, and salt. Boil, then simmer and cover. Cook 20 mins. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2147g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2471 | ||
Calories from Fat: 567 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63g | 84 % | |
Saturated Fat 22.1g | 111 % | |
Monounsaturated Fat 26.5g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 121.3mg | 37 % | |
Sodium 3344.2mg | 115 % | |
Potassium 3013.5mg | 79 % | |
Total Carbohydrate 387.7g | 114 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 373.8g | ||
Protein 76.9g | 110 % | |
Powered by: USDA Nutrition Database 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: 2471
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