1lbchicken, boneless & skinless breast, tenders or thighs cut into pieces
Salt and pepper, to taste
1medium yellow onion, very finely chopped
1tbsp Garlic , finely chopped (2 cloves)
1tsp.Mexican Oregano
1can(15 oz.) stewed tomatoes
1cupmedium grain rice
2cupswater
1can pigeon peas, drained and rinsed
1/2cupolives drained and sliced
4oz.Pimientos, (4 oz. jar) sliced pimientos, drained
1tbspcapers
Garnish
2tbsp.cilantro, chopped
1smalltomato, diced
Instructions
In a 12-inch skillet over medium-high heat, form the sofrito base by adding the stewed tomatoes (with all the liquid), onions and garlic. Add the chicken pieces and season with salt, pepper, and oregano.
Add the water and the rice and stir to combine. Heat to boiling and then reduce the heat to a simmer.
When the rice is almost finished, add the pigeon peas, olives, capers and pimentos and stir to incorporate. Cover and simmer until the rice is fully cooked. Stir and garnish with fresh chopped cilantro and diced, fresh tomatoes.
Notes
If you prefer to skip making your own sofrito, there are commercially prepared versions sold on the International foods aisle in the grocery located where you would find other Spanish foods and seasonings. Mexican Oregano, is also usually sold in small packets on this aisle.
Nutrition
Nutrition Facts
Skillet Caribbean Chicken and Rice
Amount Per Serving (1 1/4)
Calories 493Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g15%
Cholesterol 41mg14%
Sodium 516mg22%
Potassium 892mg25%
Carbohydrates 77g26%
Fiber 10g40%
Sugar 7g8%
Protein 21g42%
Vitamin A 1833IU37%
Vitamin C 42mg51%
Vitamin D 1µg7%
Vitamin E 3mg20%
Vitamin K 42µg40%
Calcium 116mg12%
Folate 241µg60%
Iron 6mg33%
Zinc 2mg13%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.