- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1285
- Total Fat
- 55 g
- Saturated Fat
- 14 g
- Carbohydrates
- 123 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 70 g
- Cholesterol
- 231 mg
- Sodium
- 1756 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1285
- Total Fat
- 55 g
- Saturated Fat
- 14 g
- Carbohydrates
- 123 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 70 g
- Cholesterol
- 231 mg
- Sodium
- 1756 mg
Ingredients
Directions
- Heat the oil in a large, heavy bottom pot over medium-high heat. Season the chicken with salt and pepper, add to the pot, and brown in batches on both sides, 4 to 5 minutes per side. Remove the chicken to a plate. To the pot, add half the onions and half the green peppers (reserve remaining half for another use, such as Round 2 Recipe Black Bean and Pork Stew). Cook until softened, about 3 minutes, and then add the garlic and chile powder and season with salt and pepper. Stir in the rice and let it toast for 2 minutes. Add 4 cups water, tomato sauce, and olives and give it a stir. Put the chicken back into the pot. Bring it to a boil, lower the heat, cover, and simmer until the chicken is cooked through and the rice is tender, 30 to 35 minutes. (Reserve 2 cups rice for another use, such as Round 2 Recipe Rice Cakes with Creamy Cilantro Sauce.) Serve garnished with cilantro.
