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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Guatemalan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees F (165 degrees C). | 2. Heat the olive oil in a Dutch oven over medium heat. | 3. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. | 4. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. | 5. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven. | 6. Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8		boneless	15945.6	28.6296	347.1792	1602.8952
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic clove	1		crushed	-	-	-	-
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
grain white rice	2	cups	converted	-	-	-	-
salt	2 1/2	1/2		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
saffron thread	1/4	teaspoon		-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
chicken broth	1 1/4	cups		97.65	2.3625	13.923	3.2760000000000002
pea	3/4	cup		30.87	5.5492	2.0580000000000003	0.147
pimiento	1	jar	drained	-	-	-	-
pimento olive	0.5	jar	stuffed drained sliced	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0

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