Puerto Rican Chicken and Rice
yield: 10
total time: 50 minutes
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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