In large, deep nonstick skillet or paella pan with cover, warm olive oil over medium-high heat. Add chicken and brown on all sides. Remove chicken and set aside. Add onion and garlic, sauteing until translucent. Stirring in rice, cook for 1 minute. Add tomatoes, chicken broth, capers and cayenne pepper. Press chicken pieces down into the liquid. Cover pan and let liquid come to a slow simmer; reduce heat to very low. Let cook until rice is tender, about 30 to 40 minutes. Top with olives and peas and stir very gently. Arrange the pepper strips on top of the paella. Cover pan again for 3 to 4 minutes, until peas are hot. Serve in shallow bowls.
Republished with Permission, National Chicken Council
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (527g)|
|Recipe Makes: 4|
|Calories from Fat: 178 (29%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 185.9mg||57 %|
|Sodium 702.3mg||24 %|
|Potassium 852.9mg||22 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 49.9g|
|Protein 51.3g||73 %|
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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.
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What would you serve with this? Link in another recipe
law5109This is incredible. My husband loved it. Next time I may add some mushrooms in the last step too.3y ago
BrandyAJIt came out great. I didnt use the olives though. No one in my house likes them except me. It was very filling and we had leftovers.4y ago
mailinatorvery good..7y ago
tysonRepublished with Permission, National Chicken Council [I posted this recipe.]11y ago