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Season the chicken slices with some salt and freshly ground black pepper.
Heat achiote oil in a large skillet over medium heat.
Add chicken slices and cook until beginning to brown.
Remove chicken from skillet, leaving behind remaining oil.
Add onions and garlic to skillet. Sautee until softened.
Add sofrito and olives. Combine with onion.
Add rice, and stir to coat.
Add chicken pieces and roaster red pepper. Stir to combine.
Add cumin, salt and ground cloves.
Add chicken broth. Bring to a boil, then set heat to low.
Cover the skillet tightly and let simmer for 15-20 minutes, until rice and chicken is cooked through but not too soft.
Fluff rice with a fork.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (759g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1574 | ||
Calories from Fat: 872 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.9g | 129 % | |
Saturated Fat 27.2g | 136 % | |
Monounsaturated Fat 39.9g | ||
Polyunsanturated Fat 20.4g | ||
Cholesterol 473.9mg | 146 % | |
Sodium 595.3mg | 21 % | |
Potassium 1412.3mg | 37 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 40.7g | ||
Protein 123.6g | 177 % | |
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: 1574
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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