Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready.
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|Serving Size: 1 Serving (612g)|
|Recipe Makes: 4|
|Calories from Fat: 420 (44%)|
|Amt Per Serving||% DV|
|Total Fat 46.6g||62 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 188.2mg||58 %|
|Sodium 389.6mg||13 %|
|Potassium 1297.2mg||34 %|
|Total Carbohydrate 79.2g||23 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 72.1g|
|Protein 56.8g||81 %|
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Calories per serving: 964
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