Directions:
- Bring the rice to a boil, using water and chicken broth, turn down heat and simmer for 15-20 minutes, until done and liquid absorbed.
- Put the chicken leg in a saucepan, cover with water, and bring to boil with salt and pepper for 15 minutes.
- Once chicken and rice are ready, shred the chicken from the bone.
- Fry the onion, green pepper, celery and tomato in the olive oil until it's golden brown, about 10 minutes.
- Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly. Serve and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 513.91 Kcal (2152 kJ) | ||
| Calories from fat | 95.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 16% | |
|---|---|---|---|
| Cholesterol | 60.29mg | 20% | |
| Sodium | 470.91mg | 20% | |
| Potassium | 489.82mg | 10% | |
| Total Carbs | 80.59g | 27% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 20.17g | 40% | |
| Vitamin C | 23.2mg | 39% | |
| Iron | 4.6mg | 25% | |
| Calcium | 53.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 106.4 Kcal (445 kJ) | ||
| Calories from fat | 19.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 16% | |
|---|---|---|---|
| Cholesterol | 12.48mg | 20% | |
| Sodium | 97.5mg | 20% | |
| Potassium | 101.41mg | 10% | |
| Total Carbs | 16.68g | 27% | |
| Sugars | 0.4g | 8% | |
| Dietary Fiber | 0.48g | 9% | |
| Protein | 4.18g | 40% | |
| Vitamin C | 4.8mg | 39% | |
| Iron | 0.9mg | 25% | |
| Calcium | 11.2mg | 5% | |
* 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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