Directions:
- Cook chicken with water, onion, whole garlic and salt until chicken is tender.
- Bone chicken; strain. Save broth.
- Fry salt pork, ham, bell pepper, crushed garlic, tomato sauce, capers, olives, oregano, vinegar and pepper in Dutch oven. Stir to make a sauce for 5 minutes. Add rice, chicken and 6 cups of saved broth.
- Let cook until rice is done over low heat.
- Before serving, stir in peas.
- Serve garnished with asparagus and pimentos, sprinkled with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1788.05 Kcal (7486 kJ) | ||
| Calories from fat | 901.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 100.16g | 154% | |
|---|---|---|---|
| Cholesterol | 394.37mg | 131% | |
| Sodium | 7073.31mg | 295% | |
| Potassium | 1319.84mg | 28% | |
| Total Carbs | 119.77g | 40% | |
| Sugars | 13.4g | 54% | |
| Dietary Fiber | 7.21g | 29% | |
| Protein | 94.45g | 189% | |
| Vitamin C | 48.5mg | 81% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 22.7mg | 126% | |
| Calcium | 471.6mg | 47% | |
| Amount Per 100 g | |||
| Calories | 141.63 Kcal (593 kJ) | ||
| Calories from fat | 71.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.93g | 154% | |
|---|---|---|---|
| Cholesterol | 31.24mg | 131% | |
| Sodium | 560.29mg | 295% | |
| Potassium | 104.55mg | 28% | |
| Total Carbs | 9.49g | 40% | |
| Sugars | 1.06g | 54% | |
| Dietary Fiber | 0.57g | 29% | |
| Protein | 7.48g | 189% | |
| Vitamin C | 3.8mg | 81% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 1.8mg | 126% | |
| Calcium | 37.4mg | 47% | |
* 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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