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Add a photoПорций: 4
Ингредиенты
- 1 x Tomatoes
- 1 Tbsp. Oil -- olive
- 1 x Onions -- minced
- 1/2 x Bell peppers -- minced
- 2 x Garlic cloves -- crushed
- 1 tsp Juice -- lemon
- 1 tsp Parsley
- 1 tsp Salt
- 3 1/2 c. Stock -- chicken
- 3 dsh Saffron
- 1 1/2 c. Rice -- uncooked
- 2 x Chicken breasts -- boneless
Инструкции
- Heat oil to moderately high. Add in onion, bell pepper, and garlic to pan; cook, stirring, till onion turns gold. Chop and stir in undrained tomatoes. Add in lemon juice, parsley, and salt, and stock. Bring to boil; add in saffron and simmer 5 min. Add in rice and simmer. Skin and bone chicken breasts; remove all visible fat and thinly slice meat against the grain. 5 min before rice is done, add in chicken and stir well. When done, uncover and garnish with peas, pimiento and parsley sprigs.
- will vary widely: 305 calories, 37.65 gm protein, 70.5 gm carbohydrate, 5 calculate in nutritional values of whatever stock you use, multiply the per-c. values by 0.875 and add in to the above numbers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 4 servings | |
| Calories 435 | |
| Calories from Fat 94 | 22% |
| Total Fat 10.57g | 13% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 958mg | 40% |
| Potassium 500mg | 14% |
| Total Carbs 60.37g | 16% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.84g | 1% |
| Protein 22.14g | 35% |
