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(1)
60 minutes
Prep: 10 minutes
Cook: 50 minutes
1035 calories per serving view nutrition facts
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| 2 1/2 | pounds | chicken | pieces |
| 1 | cup | flour, all-purpose | |
| 1 1/2 | teaspoons | garlic salt | |
| 1/4 | teaspoon | chili powder | |
| 2 | tablespoons | vegetable oil | |
| 1 | can | tomatoes | diced |
| 1 | can | green chili peppers | diced |
| 1 | can | black olives | sliced |
| 1/2 | cup | onion | diced |
| 1/8 | cup | cilantro | chopped fresh |
| 1/8 | teaspoon | garlic powder | |
| 1 | x | rice | hot cooked |
Rinse chicken well.
In a bag combine flour, salt and chili powder.
Shake chicken a few pieces at a time in flour mixture to coat.
In large skillet brown chicken in oil. In bowl combine remaining ingredients except rice, mix well.
Pour mixture over chicken.
Simmer, covered, 40 minutes or until done.
Serve over rice.
| % Daily Value* | |
| Total Fat 45.0g | 69% |
| Saturated Fat 11.0g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 255mg | 85% |
| Sodium 416mg | 17% |
| Total Carbohydrate 65.0g | 22% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.0g | |
| Protein 87.0g | 174% |
| Vitamin A | 7% | Vitamin C | 23% | |
| Calcium | 10% | Iron | 35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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