Combine orange juice and 2 cups water in large saucepan. Add rice, cover and bring to a boil. Meanwhile remove skin from chicken. Brown in hot oil. Add onion, garlic and green pepper and cook for about 5-10 minutes. Add tomatoes, juice, pepper, paprika, bay leaves and water. Cover and cook over a low heat for about 20 minutes.
When rice and water come to a boil, turn temperature down to low. Leave cover on. Cook for one half hour, adding water as needed to prevent sticking. After half hour, rice should be nearly done but not completely. Stir rice into chicken mixture, moving chicken so chicken is on top of rice. Cover, bring to a boil and simmer 45 minutes.
Serves: 12 (3/4 cup rice + 3 oz chicken meat)
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|Serving Size: 1 Serving (428g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 326 (62%)|
|Amt Per Serving||% DV|
|Total Fat 36.2g||48 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 155.2mg||48 %|
|Sodium 153.9mg||5 %|
|Potassium 773.6mg||20 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 7.2g|
|Protein 40.2g||57 %|
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Calories per serving: 529
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