4 Serves
83 Mins
Pat the chicken dry and season generously with salt and pepper using a chefs knife on a cutting board.
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ItalianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
153 mg / 420 mgPhosphorus
666 mg / 1,250 mgPotassium
913 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
181 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.
In the same pot, sauté diced onion, garlic, and bell peppers until softened.
Stir in the rice, coating it with the vegetable mixture, then pour in the chicken stock and return the chicken to the pot.
Cover the pot and simmer on low heat until the rice is tender and the chicken is fully cooked through.
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Senegalese