6 Serves
70 Mins
Prepare the chicken by cutting it into pieces and finely chop the onion, garlic, and bell peppers using a chefs knife on a cutting board.
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EgyptianVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
27 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
189 mg / 420 mgPhosphorus
776 mg / 1,250 mgPotassium
1004 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
196 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the chicken pieces on all sides.
Add the onion, garlic, and bell peppers to the Dutch oven, sautéing until softened, then stir in the achiote paste and rice to coat thoroughly.
Pour in the chicken stock, season with salt and pepper, bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed.
Remove from heat, fluff the rice with a spatula, and serve the dish hot.
30
g55
g22
g
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Hungarian