Nutrition Facts

Serving Size1 cup rice and 1 piece chicken
Total Fat7 g
Saturated Fat2 g
Cholesterol49 mg
Sodium352 mg
Calcium63 mg
Iron4 mg

Take the skin off chicken to lower saturated fat and calories.

Servings and Times


Ingredients and Preparation

chicken pieces (legs and breasts), skinned6
vegetable oil2 teaspoons
water4 cups
tomatoes, chopped2
green pepper, chopped1/2 cup
red pepper, chopped1/4 cup
celery, diced1/4 cup
carrot, grated1 medium
corn, frozen1/4 cup
onion, chopped1/2 cup
fresh cilantro, chopped1/4 cup
garlic, chopped fine2 cloves
salt1/8 teaspoon  
pepper1/8 teaspoon  
rice2 cups
frozen peas1/2 cup
Spanish olives2 ounces
raisins1/4 cup
  1. Directions
  2. In a large pot, brown chicken pieces in oil.
  3. Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done.
  4. Remove chicken from the pot and place in the refrigerator. Add rice, peas, and olives to the pot. Cover pot and cook over low heat for about 20 minutes until rice is cooked.
  5. Add chicken and raisins and cook for another 8 minutes.