Try this Chicken and Chorizo Paella recipe, or contribute your own.
Suggest a better description1. Sprinkle chicken with salt and dredge in flour. Warm 1 Tbsp. oil in a large, deep nonstick skillet over medium-high heat. Cook chicken until browned on all sides, about 6 minutes total. Transfer to a plate.
2. Heat remaining oil in skillet and add onion and garlic. Cook, stirring, until softened, about 3 minutes. Add chorizo and cook until lightly browned, about 2 minutes. Stir in rice, broth, tomatoes and 1/2 tsp. salt. Bring to a boil, add chicken, cover, reduce heat to low and cook until rice is tender and chicken is cooked through, 10 to 12 minutes.
3. Remove from heat, stir in peas, cover and let stand until peas are heated through, about 5 minutes.
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Serving Size: 1 Serving (1503g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1314 | ||
Calories from Fat: 24 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 2105.2mg | 73 % | |
Potassium 1439.4mg | 38 % | |
Total Carbohydrate 274.5g | 81 % | |
Dietary Fiber 11.9g | 48 % | |
Sugars, other 262.6g | ||
Protein 41.4g | 59 % | |
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: 1314
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