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15Ingredients
50Minutes
230Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 Tbsp. avocado oil (or olive oil)
- 1 poblano pepper (large, cored and diced)
- 1 white onion (small, peeled and diced)
- 1 Tbsp. amarillo paste (or 1 serrano or jalapeño pepper, cored and diced)
- 5 cloves garlic (peeled and minced)
- 6 cups chicken stock (divided)
- 2 cups cooked chicken (shredded or diced)
- 1 lb. yukon gold potatoes (diced)
- 1/2 cup brown rice (or white)
- 1/2 cup peas
- 2 tsp. ground cumin
- 1 bunch cilantro leaves (fresh)
- 1 lime
- cilantro leaves (optional)
- sliced green onions (optional)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium260mg11% |
| Potassium550mg16% |
| Protein16g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A4% |
| Vitamin C25% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Leslie T 5 years ago
This is delicious and really simple. When I made it with chicken thigh meat it was more tasty than when I used breast meat, but either way it's refreshing spicy and satisfying. I add avocados as a topping and both my 9 year old niece and my boyfriend two of the most discerning eaters I know love it and asked for seconds.