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Ингредиенты
- 3 lb chicken pcs, skin and fat discarded
- 1 Tbsp. corn oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 c. minced onion
- 1 clv garlic, minced fine
- 1/2 c. minced ripe tomato
- 1 1/2 c. raw rice
- 1 c. sliced carrots
- 1/3 c. stuffed green olives
- 1 Tbsp. capers
- 2 1/2 c. chicken broth
- 1 c. green peas
- 1/2 c. sweet red pimiento, cut into strips
- 1 x hard cooked egg, sliced
- 2 Tbsp. grated Parmesan cheese
Инструкции
- In a large skillet brown the chicken in the oil over medium heat for 20 min. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 min. Add in the rice and fry for 2 min more. Add in the carrots, olives and capers and mix everything together. Pour in the broth and chicken pcs. Bring to a boil, reduce heat to low, cover skillet and simmer till broth has been absorbed, about 10 min. Add in the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 min. Fluff up the mix once or possibly twice during the baking time. Serve hot. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 6 servings | |
| Calories 655 | |
| Calories from Fat 312 | 48% |
| Total Fat 34.71g | 43% |
| Saturated Fat 11.74g | 47% |
| Trans Fat 0.01g | |
| Cholesterol 167mg | 56% |
| Sodium 1152mg | 48% |
| Potassium 602mg | 17% |
| Total Carbs 43.11g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.53g | 2% |
| Protein 40.08g | 64% |
