Salt the chicken pieces and set aside. Saute the ham in olive oil over med. heat for 5 min. Add the uncooked condiment, capers, olives, and garlic. Saute for 5 min. Add the tomato sauce, oregano and the remaining salt. Add the chicken and cover, cook for 10 min. over low heat. Turn once. Add water and raise the heat to bring to a boil. Stir in the rice. Lower the heat to med. and cook uncovered until the liquid level reaches the surface of the rice. Stir rice from the bottom up. Cover, reduce the heat to low and cook for 15 min. Stir again, and cook for 15 min. Garnish with red peppers.
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|Serving Size: 1 Serving (548g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 373 (40%)|
|Amt Per Serving||% DV|
|Total Fat 41.4g||55 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 170.1mg||52 %|
|Sodium 1576.7mg||54 %|
|Potassium 1085.7mg||29 %|
|Total Carbohydrate 86.3g||25 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 82.1g|
|Protein 51.3g||73 %|
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Calories per serving: 936
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