| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup cooking oil
- 1 teaspoon minced garlic
- 1/2 yellow onion, chopped
- 5 Roma tomatoes, chopped
- 3 carrots, diced
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt
- 4 cups cooked shredded chicken
- 1 cup pitted green olives
- 1 tablespoon capers
- 3 teaspoons achiote seasoning
- 6 cups cooked white rice
- 2 cups frozen green peas
- 1/2 chopped fresh cilantro
- Tomato and avocado wedges, for garnish
- Coleslaw and potato chips, for serving
Instructions
- Heat a medium pot over medium heat and add the oil. Add the garlic and onions and saute for about 1 minute to infuse the oil. Add the tomatoes, carrots, celery and peppers. Then add the cumin, oregano and 1 tablespoon salt. Saute until the carrots are tender, about 5 minutes. Add 1 1/2 cups water, cover the pot and cook until the mixture develops into a sauce, about 15 minutes. Add the shredded chicken, olives, capers and achiote seasoning and stir well. Continue cooking to meld the flavors, about 10 minutes. Add the rice and fluff with a fork. Add the peas and cilantro and warm through. Garnish with tomato and avocado wedges. Serve with a vinaigrette-dressed coleslaw and potato chips.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 756 |
| Total Fat | 39 g |
| Saturated Fat | 6 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 27 g |
| Cholesterol | 70 mg |
| Sodium | 1183 mg |
Reviews
Excellent dish. I truly loved it. Leftovers are tremendous flavors really meld together the next day.
I tried the recipe as a way to use up Thanksgiving turkey. It was excellent. Honestly the best way to get rid of the turkey that we had ever found.
Looks great.