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Ingredients
US|METRIC
6 SERVINGS
- 6 bone chicken in thigh
- 2 Tbsp. olive oil
- 2 Tbsp. knorr chicken flavor bouillon
- 1 onion (medium, chopped)
- 2 red bell pepper, sliced
- 1 cup regular or converted rice
- 2 cloves garlic
- 1 cup green peas (frozen, thawed)
- 1/3 cup pimiento stuffed olives (sliced)
- 2 Tbsp. ketchup
- 2 cups water
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Directions
- Heat 1 tablespoon oil 12-inch skillet over medium-high heat and cook chicken with 1 tablespoon Knorr® Chicken flavor Bouillon, turning once, 6 minutes. Remove chicken and set aside.
- Add remaining oil to same skillet and cook red peppers and onion over medium heat, stirring occasionally, 5 minutes or until crisp-tender. Add rice and garlic and cook, stirring frequently, 2 minutes or until rice is golden. Add water, chicken and remaining Bouillon and bring to a boil over high heat. Reduce heat to medium-low and simmer covered 20 minutes. Remove chicken and set aside. Cook rice an additional 10 minutes or until rice is tender.
- Meanwhile, shred chicken and discard bones. Stir chicken, peas, olives and ketchup into skillet. Cook covered 5 minutes or until liquid is absorbed. Garnish, if desired, with chopped fresh cilantro.
NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol175mg58% |
Sodium380mg16% |
Potassium620mg18% |
Protein40g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A35% |
Vitamin C110% |
Calcium4% |
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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