16 Servings | Prep Time 10 Min | Cook Time 60 Min
Nestle Recipe
  • 1 teaspoon ground cumin
  • 1 can (16 ounces) tomato sauce
  • 1 1/2 pounds baby Yukon gold potatoes, cut in half
  • 1/4 cup olive oil
  • 1/4 teaspoon ground black pepper
  • 1 red bell pepper, chopped
  • 2 cups water
  • 3 large carrots, sliced into 1/4-inch-thick slices
  • 4 pounds bone-in chicken pieces (thighs, legs, breasts, wings)
  • 5 cups dry long-grain rice
  • 2 cloves garlic, chopped
  • 1/4 cup chopped cilantro
  • 1 1/4 cups dry red wine
  • 1 medium yellow onion, chopped
  • 4 bay leaves
  • 1/2 cup sliced olives (optional)
  • 1 can (14 ounces) diced tomatoes, undrained
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Step 1
Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper, cilantro and garlic. Cook, stirring frequently, until onion is translucent. Add half a can diced tomatoes, olives and 2 bouillon tablets; cook for 5 minutes.
Step 2
Add chicken pieces, potatoes, carrots, water, wine, tomato sauce, remaining diced tomatoes, bay leaves, cumin and pepper. Bring to a boil.
Step 3
Reduce heat to low; cover. Cook for 30 to 45 minutes or until chicken and vegetables are tender. For a thicker consistency, remove lid for last 15 minutes to allow some liquid to evaporate.
Step 4
Prepare rice according to package directions, adding 4 bouillon tablets to water.
Step 5
Serve chicken and sauce over rice.

Nutrition Information

466.391 cal

  • Total fats (g)

    14.528 Grams

  • Proteins (g)

    22.975 Grams

  • Total Carbs (g)

    56.0664 Grams