|Vegetable oil||1⁄4 Cup (4 tbs)|
|Chicken||3 Pound, cut into serving pieces|
|Yellow onion||1 Large, peeled, finely chopped|
|Garlic||2 Clove (10 gm), peeled and minced|
|Chili powder||1 Tablespoon|
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Fresh tomatoes/1 can, 1 pound tomatoes, chopped, with their juice||3 Medium, peeled and chopped|
|Sliced pimiento stuffed green olives||2 Tablespoon|
1. Heat the oil in a heavy 12- or 14-inch skillet over moderately high heat. Add the chicken and cook uncovered, turning the pieces once or twice, until well browned—about 10 minutes.
2. Add the onion, garlic, and chili powder, and stir to mix. Reduce the heat to moderate and cook, uncovered, for 5 minutes.
3. Add the rice, chicken broth, salt, and pepper, and cook covered, for 25 minutes.
4. Add the tomatoes and olives, and stir. Cover and cook 5 minutes longer. Tilt the skillet, skim the fat from the pan juices, and serve.
Serving size: Complete recipe
Calories 3689 Calories from Fat 1898
% Daily Value*
Total Fat 212 g325.9%
Saturated Fat 50.7 g253.6%
Trans Fat 0 g
Cholesterol 911.7 mg303.9%
Sodium 3422.2 mg142.6%
Total Carbohydrates 144 g47.9%
Dietary Fiber 19.7 g78.7%
Sugars 12.5 g
Protein 294 g588.2%
Vitamin A 177.4% Vitamin C 99.5%
Calcium 29.2% Iron 90.8%
*Based on a 2000 Calorie diet