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Suggest a better descriptionHeat oil in large skillet. Add cut chicken and brown all over. Add water, cover and simmer 30 minutes. Remove chicken and set aside. In the same skillet add onion and garlic; Saute until clear. Add rice and saffron; cook over low heat till rice is light brown. Add chicken broth, bring to a boil, cover, reduce heat and simmer about 17 minutes. Toss in peas. Arrange rice, chicken, shrimp, sausage and clams in layers of a large oiled casserole dish. Bake at 350 deg for 15-20 minutes. If using clams, bake until they open.
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Serving Size: 1 Serving (434g) | ||
Recipe Makes: 8 | ||
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Calories: 712 | ||
Calories from Fat: 309 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.3g | 46 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 199.6mg | 61 % | |
Sodium 847.1mg | 29 % | |
Potassium 634.3mg | 17 % | |
Total Carbohydrate 51.1g | 15 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 51.1g | ||
Protein 46g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 712
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