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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. sprinkle the chicken with salt and pepper. | 2. heat oil in a dutch oven. | 3. add chicken and cook until browned. | 4. return the dutch oven to the stove add the onion, garlic and green pepper and cook about five minutes. | 5. stir in the rice, cumin and turmeric and cook 1 minute. | 6. add the chicken, tomatoes, broth and olives. | 7. simmer about thirty minutes until liquid is absorbed. | 8. stir in peas and pimentos and cook 5 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1	lb	boneless skinless	1993.2	3.5787	43.3974	200.3619
sea salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	2	cloves	minched	8.94	1.9836	0.3816	0.03
green bell pepper	1		diced	-	-	-	-
cooking brown rice	1	cup		-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
no salt tomato	1	can	no-salt-added	88.1559	19.5045	4.4078	1.1019
chicken broth			sodium low	-	-	-	-
manzanilla olive	8	halved		-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
pimento	1/4	cup	drained diced	11.04	2.448	0.528	0.14400000000000002

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