Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 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 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- =
- 2 tablespoons olive oil
- 1 cut up chicken
- 2 cups uncooked rice*
- 1 cup chopped onion
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 clove garlic, minced
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon dried basil
- 4 cups chicken broth
- 1 tablespoon fresh lime juice
- 1/8 teaspoon ground saffron or 1/2 teaspoon ground turmeric
- 1 bay leaf
- 2 cups chopped tomatoes
- 1/2 teaspoon ground black pepper
- 1 cup fresh or frozen green peas
- Fresh basil for garnish
- =
Directions
Heat oil in large Dutch oven over medium-high heat until hot. Add chicken; cook 10 minutes or until brown, turning occasionally. Remove chicken; keep warm.
Add rice, onion, red pepper, green pepper, garlic, 3/4 teaspoon salt and basil to pan; cook and stir 5 minutes or until vegetables are tender and rice is browned. Add broth, lime juice, saffron and bay leaf. Bring to a boil; stir in tomatoes. Arrange chicken on top and sprinkle with remaining 3/4 teaspoon salt and black pepper. Cover; reduce heat to low. Cook 20 minutes more.
Stir in peas; cover and cook 10 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink. Remove bay leaf. Garnish with basil. Serve immediately.