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Puerto Rican Chicken and Rice

yield: 10 total time: 50 minutes
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Ingredients

  • 2 tablespoons oil
  • 4 pounds chicken legs thighs and or bone in breasts
  • 3 tablespoons adobo seasoning
  • freshly ground pepper
  • 8 ounces sofrito Puerto Rican, See Note 1
  • 1 teaspoon ground cumin
  • 8 ounces tomato sauce
  • 3 cups rice uncooked
  • 4 1/2 cups chicken stock
  • 15 1/2 ounces pigeon peas rinsed and drained, See Note 2
  • 1 cup green olives
  • 3 tablespoons capers

Nutrition

  • Calories : 730 calories
  • Carbohydrate : 54 grams
  • Cholesterol : 155 milligrams
  • Fat : 33 grams
  • Fiber : 9 grams
  • Protein : 50 grams
  • SaturatedFat : 6 grams
  • Sodium : 1010 milligrams
  • Sugar : 5 grams
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