6 Serves
89 Mins
Using a chefs knife and cutting board, chop the onion and garlic into fine pieces.
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Vitamin E
4 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
40 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
187 mg / 420 mgPhosphorus
774 mg / 1,250 mgPotassium
769 mg / 4,700 mgSodium
2263 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
104 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat.
Add the chicken pieces to the Dutch oven and brown them on all sides, then remove and set aside.
In the same Dutch oven, sauté the onion and garlic until softened.
Return the chicken to the pot, add the rice, tomato sauce, and chicken stock, then season with salt and pepper.
Simmer the mixture covered until the rice is tender and the chicken is fully cooked through, stirring occasionally.
Stir in the green olives and fresh cilantro, then serve the soup hot in bowls.
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