Ingredients
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4 skinless, boneless chicken breast halves - cut in half
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salt and pepper to taste
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½ cup olive oil
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1 medium onion, chopped
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1 teaspoon minced garlic
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1 tablespoon seeded, minced serrano chile
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½ cup chopped cilantro
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1 cup green peas
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1 cup corn
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½ red bell pepper, chopped
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10 cups chicken broth
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4 Yukon Gold potatoes, cut in half
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1 cup uncooked white rice
Directions
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Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
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Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
Nutrition Facts (per serving)
| 391 | Calories |
| 15g | Fat |
| 45g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 391 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 2g | 11% |
| Cholesterol 34mg | 11% |
| Sodium 218mg | 9% |
| Total Carbohydrate 45g | 17% |
| Dietary Fiber 5g | 16% |
| Total Sugars 3g | |
| Protein 19g | 39% |
| Vitamin C 38mg | 42% |
| Calcium 37mg | 3% |
| Iron 3mg | 16% |
| Potassium 760mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
