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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season chicken thighs with Adobo and pepper. | 2. Place olive oil in a large skillet with a tight fitting lid. | 3. Saute the chicken in oil until lightly brown on both sides. | 4. Remove chicken, add the onion and green peppers and saute until tender. | 5. Add the rice to the onion mix and stir well, mixing in the seasoning thoroughly. | 6. Add the chicken broth and water. | 7. Nestle the chicken pieces in the rice mix to partially cover the chicken. | 8. Cover the skillet tightly, and simmer for 20 to 25 minutes. | 9. Add the peas and pimientos and stir in gently. | 10. Cover, and simmer 5 minutes more. | 11. The rice should be tender and the liquid mostly absorbed. | 12. Remove from the heat and let stand 5 minutes. | 13. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	6	boneless	skinless boneless	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
green pepper	3/4	cup	chopped	22.35	5.1852	0.961	0.19
yellow rice	10	ounces	brand should	972.3876	211.71400000000003	19.9013	4.9612
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
water	1 1/2	cups		0.0	0.0	0.0	0.0
baby pea	1	cup	frozen	119.0	19.88	7.8225	1.4
pimiento	2	tablespoons	chopped drained	-	-	-	-
adobo seasoning				-	-	-	-
pepper				-	-	-	-

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