Try this Spanish Chicken and Rice recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large saucepan over medium heat.
Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.
Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.
Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Serve with the olives, if desired.
Upgrade: Turn this dish into a party-friendly paella by adding 1/4 teaspoon saffron with the rice. Five minutes before the rice is done, stir in 3/4 pound peeled and deveined shrimp.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 318 | ||
Calories from Fat: 53 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 134.7mg | 5 % | |
Potassium 502.8mg | 13 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 27.9g | ||
Protein 30.9g | 44 % | |
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: 318
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