Directions:
- Sear chicken pieces and diced onion in a deep 12 skillet or dutch oven. (You may have to use two pans if it doesn't fit in one; dividing the spices, broth, tomatoes etc between the two pans.).
- Add broth, salt, oregano, coriander,blended tomatoes, onion, and garlic.
- Heat to boiling; reduce heat.
- Cover and simmer for 30 minutes.
- Cook rice according to directions on bag, except add chicken broth where it calls for water.
- While the rice is cooking add peas, green pepper, ham, olives, capers and 1 tablespoon of the caper liquid to chicken dish.
- Cover and simmer the chicken dish until the rice is done.
- Serve the chicken on top of the rice, pour the sauce over and sprinkle with parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 553.56 Kcal (2318 kJ) | ||
| Calories from fat | 97.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.89g | 17% | |
|---|---|---|---|
| Cholesterol | 495.07mg | 165% | |
| Sodium | 1513.32mg | 63% | |
| Potassium | 706.88mg | 15% | |
| Total Carbs | 66.8g | 22% | |
| Sugars | 4.76g | 19% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 41.81g | 84% | |
| Vitamin C | 62.3mg | 104% | |
| Vitamin A | 5.7mg | 189% | |
| Iron | 16.9mg | 94% | |
| Calcium | 64.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.47 Kcal (504 kJ) | ||
| Calories from fat | 21.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 17% | |
|---|---|---|---|
| Cholesterol | 107.74mg | 165% | |
| Sodium | 329.35mg | 63% | |
| Potassium | 153.84mg | 15% | |
| Total Carbs | 14.54g | 22% | |
| Sugars | 1.04g | 19% | |
| Dietary Fiber | 1g | 18% | |
| Protein | 9.1g | 84% | |
| Vitamin C | 13.6mg | 104% | |
| Vitamin A | 1.2mg | 189% | |
| Iron | 3.7mg | 94% | |
| Calcium | 14.1mg | 6% | |
* 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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