Photo: Lily Banse
Saffron rice with chicken & peppers
13 ingredients
Serves 4
openrecipes
Infuse this super-healthy rice dish with the distinctive flavour of saffron - the dish is high in vitamin C, too
Estimated Nutrition (whole recipe, rough)
648
Calories
42g
Protein
19g
Fat
74g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Saffron | not in our table | 0 |
| Water | 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
- saffron , generous pinch
- 6 tbsp warm water
- 2 tbsp olive oil
- 4 boneless and skinless chicken breasts (about 600g/1lb 5oz total weight), each cut into chunks
- 2 sprigs thyme
- 2 medium onions , sliced
- 3 large garlic cloves , finely chopped
- juice of 1 lime
- 1 red pepper , seeded and cut into strips
- 100ml dry white wine
- 125ml light chicken stock
- 250g basmati rice
- 100g frozen peas (or fresh, cooked)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes