Try this Mediterranean Chicken with Rice recipe, or contribute your own.
Suggest a better descriptionRemove the skin from chicken pieces. Season chicken with salt and pepper. Cook in oil. Remove pieces as they brown. They should be almost cooked at this point. If they are not, turn down heat and continue cooking. Add onions to the oil left in the pan and cook until soft. Add garlic, bayleaf and ground coriander. Stir in rice until well coated with the oil. Add bell peppers and cook a few minutes. Stir in tomatoes, cumin and saffron. Add raisins. Return chicken pieces to pan. Pour 2 cups boiling chicken stock. Cover pan. Turn down heat and simmer 10 minutes. Add olives and continue simmering 10 to 15 minutes until rice is cooked. Add some drops of Tabasco. Serve hot. Recipe by: Miriam P. Posvolsky Posted to KitMailbox Digest by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 299 | ||
Calories from Fat: 26 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 30.6mg | 1 % | |
Potassium 99.3mg | 3 % | |
Total Carbohydrate 61.1g | 18 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 60g | ||
Protein 5.5g | 8 % | |
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: 299
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