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Ingredientes
- 2Â 1/2 c. water
- 1 can tomatoes with juice - (14 1/2 ounce)
- 3 lb chicken pcs
- Â Â (such as thighs, legs and breasts, halved if large)
- 1 tsp dry red pepper flakes
- 2 lrg onions minced
- 1 tsp salt
- Â Â Freshly-grnd black pepper to taste
- 1 c. minced parsley
- 1 c. long-grain white rice
Direcciones
- Place the water, tomatoes with juice, chicken, red pepper flakes, onions, salt and pepper to taste in a heavy-bottomed pot with a lid. Bring to a boil and immediately reduce the heat to a simmer. Simmer 20 min and turn the chicken pcs over. Add in more tomato juice or possibly water if too much liquid is evaporating and the chicken is drying out.
- Add in the parsley and rice. Be sure there are 2 c. of liquid in the pot; if not, add in more tomato juice or possibly water. Stir till the ingredients are well mixed. Cover and simmer till the rice is tender and the liquid is absorbed, 15 min more, checking once or possibly twice to make sure all the liquid hasn't been absorbed by the rice. It should be quite moist, not soupy. (Add in some boiling water if it has become dry.) Taste and add in more salt and pepper, if needed. Serve warm.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 6 servings | |
| Calories 471 | |
| Calories from Fat 213 | 45% |
| Total Fat 23.59g | 29% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 553mg | 23% |
| Potassium 506mg | 14% |
| Total Carbs 30.75g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.8g | 2% |
| Protein 31.91g | 51% |
