Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 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 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- =
- 12 chicken thighs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 cup uncooked rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 can (8 ounces) stewed tomatoes, undrained and chopped
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/8 teaspoon ground saffron
- 1 small red pepper, cut into strips
- 1 small green pepper, cut into strips
- 1/2 cup frozen green peas
- =
Directions
Season chicken with salt and pepper. Add to hot oil in Dutch oven or "paellero" and cook over medium-high heat. Turn to brown both sides; remove from skillet; keep warm.
Add rice, onion and garlic. Cook, stirring, until onion is transparent and rice is lightly browned. Add broth, tomatoes and juice, paprika, oregano and saffron. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Add chicken pieces, pepper strips and peas. Cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.