Photo: Lily Banse
Piquillo Pepper-Braised Chicken with Cannellini Beans and Peas
13 ingredients
Serves 4.
openrecipes
Thanks to our piquillo pepper braising sauce, this chicken recipe is a snap to prepare, making it perfect for busy weeknights. To complete the meal, serve saffron rice alongside.
Estimated Nutrition (whole recipe, rough)
603
Calories
41g
Protein
18g
Fat
68g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. boneless, skinless chicken thighs, cut into 2-inch pieces
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1 jar (16.3 oz.) fire-roasted piquillo pepper weeknight braising sauce
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 1 cup frozen peas, thawed
- 1 Tbs. olive oil
- 1/4 cup finely chopped yellow onion
- 1 1/2 cups long-grain white rice
- 2 1/4 cups water
- 1/4 tsp. saffron threads, crumbled
- 1 tsp. kosher salt
- 1 Tbs. chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes