1/2 cup fresh chopped onion, coarsely chopped
1/2 medium green bell peppers, coarsely chopped
4 oz Nuts, chestnuts, Chinese, raw, drained and chopped (1 can)
1 tbsp olive oil
1/2 Chicken, broiler/fryer, whole, with skin, raw
1/2 pinch salt and pepper (to taste)
1/2 pinch seasoned salt (to taste)
5 oz Rice, arborio, dry (yellow rice)
2 oz Pimentos, canned, drained and diced
1 Preheat oven to 350 degrees.
2 In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat.
3 Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables.
4 Cover, and cook the chicken 1 hour and 15 minutes in preheated oven, or to an internal temperature of 180 degrees.
5 Remove from heat.
6 Leaving the vegetables in the Dutch oven, remove the cooked chicken. Cool, remove skin, debone, and shred the meat.
7 While the chicken is cooking, prepare the yellow rice according to package directions.
8 Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees oven, and continue cooking 15 minutes before serving.
For some extra spice, replace the pimentos with canned tomatoes and green chiles.
Makes 4 servings
Amount Per Serving
Total Carbs 38.7g
Dietary Fiber 1.6g
Total Fat 21.3g
Saturated Fat 5.5g
Unsaturated Fat 15.8g
Fat 2 1/2, Meat 3, Starch 2, Vegetable 1/2