Preheat oven to 350. Heat 1/2 T. oil n a nonstick skillet. Cut chicken into small pieces and borwn on all sides, about 2 minutes per side. Remove chicken, and season with salt and pepper. Add remaining 1/2 T. oil to pan and saute onions, without browning, 5 mnutes. Add bell pepper and garlic and saute 5 minutes more. Place rice in a strainer and rinse under cold water. Drain well and add to skillet. Saute 1 minute. Add chicken stock and saffron. Bring to the simmer and add sherry and tomatoes. Cover and simmer 5 minutes. Return chicken to skillet and simmer, covered, 15 minutes more. Add peas and olives and cook 2 minutes. Taste for seasoning and add more salt and pepper if needed. Prpeare bread: Add garlic to 2 tsp. olive oil and brush on top of bread. Place in 350 oven to warm through, about 5 to 7 minutes. Serving Ideas : Tossed Green Salad and warm French bread Recipe by: Dinner in Minutes by Linda Gassenheimer Posted to MC-Recipe Digest V1 #916 by KSBAUM@aol.com on Nov 19, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (481g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 53 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 136.9mg||42 %|
|Sodium 548.3mg||19 %|
|Potassium 809.3mg||21 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 8.9g|
|Protein 58.3g||83 %|
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: 373
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!