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Chicken In Tomato Rice Recipe
|Diced salt pork||1⁄2 Pound|
|Olive oil/Salad oil||2 Tablespoon|
|Broiler fryer chicken||3 1⁄2 Pound, cut up|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Tomatoes/1 cup drained canned tomatoes||2 Large, peeled and cut in to chunks|
|Rice||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs) (Regular Strength)|
|Frozen peas/Asparagus tips||10 Ounce (1 Package)|
Serving size: Complete recipe
Calories 6396 Calories from Fat 4096
% Daily Value*
Total Fat 455 g699.9%
Saturated Fat 139.9 g699.3%
Trans Fat 0 g
Cholesterol 1385.6 mg
Sodium 6281.7 mg261.7%
Total Carbohydrates 212 g70.8%
Dietary Fiber 21 g84.1%
Sugars 29.6 g
Protein 341 g682.6%
Vitamin A 221.8% Vitamin C 216.9%
Calcium 36.7% Iron 125.1%
*Based on a 2000 Calorie diet
Add oil to pan and heat.
Add chicken pieces and cook until well browned on all sides.
Set chicken aside; discard all but 2 tablespoons of the drippings.
Add onion and garlic and cook until onion is limp.
Stir in tomatoes, rice, 2 cups of the broth, and browned pork.
Return chicken to pan; cover and cook over low heat for about 45 minutes or until thigh meat is no longer pink when slashed and rice is tender to bite. (Add more broth if needed to prevent sticking.) Season to taste with salt and pepper.