Directions:
- Thoroughly coat the chicken legs with the olive oil.
- Season with salt and pepper. Be generous here as a lot of it will cook off on the grill.
- Grill legs over a medium fire, turning to get all sides well marked and browned. Grill until chicken is about 3/4 of the way cooked, but do not over cook as it will finish with the rice.
- Remove chicken to a plate.
- Drain the juice from both cans of tomatoes into a 2 cup measuring cup.
- Add enough chicken broth to the juice to make 1 1/2 cups total. Save the rest of the broth for another use.
- In a large saute pan,place the juice mix, tomatoes, rice mix, peas, corn and butter.
- Bring to a boil, stirring to incorporate.
- Add chicken legs and any juice on the plate.
- Cover, reduce heat to a simmer, and cook for 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 789.55 Kcal (3306 kJ) | ||
| Calories from fat | 277.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.81g | 47% | |
|---|---|---|---|
| Cholesterol | 508.21mg | 169% | |
| Sodium | 1348.8mg | 56% | |
| Potassium | 1342.27mg | 29% | |
| Total Carbs | 13.52g | 5% | |
| Sugars | 3.89g | 16% | |
| Dietary Fiber | 1.31g | 5% | |
| Protein | 104.27g | 209% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 6.3mg | 35% | |
| Calcium | 79.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 128.68 Kcal (539 kJ) | ||
| Calories from fat | 45.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.02g | 47% | |
|---|---|---|---|
| Cholesterol | 82.83mg | 169% | |
| Sodium | 219.82mg | 56% | |
| Potassium | 218.76mg | 29% | |
| Total Carbs | 2.2g | 5% | |
| Sugars | 0.63g | 16% | |
| Dietary Fiber | 0.21g | 5% | |
| Protein | 16.99g | 209% | |
| Vitamin C | 0.7mg | 7% | |
| Iron | 1mg | 35% | |
| Calcium | 12.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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