Weight Watchers propoints 10 per serve
1. Combine saffron and 1/2 cup (125ml) warm water in a jug. Set aside until required.
2. Heat oil in a deep heavy-based frying pan over medium heat. Cook chicken, in batches, for 3-5 minutes each side or until browned. Transfer to a plate. Add onion, capsicums and zucchini to pan and cook, stirring, for 5 minutes or until softened. Add paprika and rice and cook, stirring, for 1 minute or until rice is coated.
3. Stir in saffron mixture and stock. Return chicken to pan and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes, turning chicken pieces halfway through cooking. Add peas and cook for 5 minutes or until chicken is cooked through and liquid is absorbed. (see tip)
4. Meanwhile. combine tomato, parsley, lemon rind or vinegar in a bowl. Serve Spanish chicken topped with tomato salsa.
Serve with: 0 points value mixed leaf salad drizzled with fat-free french dressing.
TIP: The rice in this dish will be better if you do not stir it during cooking. If the rice is not completely cooked through at the end of step 3, cover the pan and set aside for 5 minutes.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 323 | ||
Calories from Fat: 84 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 63.5mg | 20 % | |
Sodium 483.3mg | 17 % | |
Potassium 808.3mg | 21 % | |
Total Carbohydrate 38.5g | 11 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 33.6g | ||
Protein 22.2g | 32 % | |
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: 323
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