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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large nonstick skillet over medium heat. Add the oil and add the chicken, cooking until browned. Transfer to a plate. | 2. Add the onion, pepper and garlic to the pan and cook over a medium heat until soft. Add the rice, chipotle and cook for about a minute. | 3. Stir in the chicken, tomato sauce,water and olives, and bring to a boil. | 4. Reduce the heat ans simmer, covered until the chicken is cooked through and the rice is tender ( about 20 minutes or so). | 5. Stir in the peas and heat through before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
chicken thigh	1		skinless boneless cut	1993.2	3.5787	43.3974	200.3619
onion	1		diced	64.0	14.944	1.76	0.16
green pepper	1		seeded chopped	29.8	6.9136	1.2814	0.2533
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
grain rice	1	cup		-	-	-	-
chipotle chile adobo	1		chopped	-	-	-	-
tomato sauce	1	can		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
pimento olive	12		stuffed chopped	-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196

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