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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse and pat dry the chicken parts. | 2. Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken. | 3. Remove browned chicken to a plate. | 4. Remove all but 3 tbsp of fat in pan. | 5. Return chicken to pan. | 6. Add to pan the bell peppers, jalapenos, ham, garlic, salt (and ground black pepper). | 7. Place pan over low to med heat, cover tightly and cook at a quiet sizzle stirring often until the chiken is cooked through and the peppers are soft (about 45 min). | 8. Meanwhile, prepare the sauce. | 9. Heat in a large saucepan over me hi heat until fragrant: 2tbsp olive oil Add to saucepan: the onions (cook, stirring often until tender but not browned) Then add: tomatoes, 1/2 tsp salt, 1/2 tsp ground black pepper. | 10. Bring to a boil, then reduce the heat to med. | 11. Simmer, stirring often, until the sauce has thickened, about 20 min. | 12. Serve chicken on top of cooked white rice; spoon sauce on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken part	3 1/2 - 4			0.0	0.0	0.0	0.0
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
red bell pepper	2		cut	0.0	0.0	0.0	0.0
jalapeno pepper	4		seeded minced	-	-	-	-
ham	4	slices	cut	-	-	-	-
garlic	1/4	cup	chopped	50.66	11.2404	2.1624	0.17
salt				-	-	-	-
black pepper			ground	-	-	-	-
onion	2 -3	cups	chopped	0.0	0.0	0.0	0.0
tomato	1	lbs	peeled seeded chopped seeded crushed	104.3264	23.1332	5.4431	0.9072
white rice	4 -6	cups	cooked	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.