Variations on this staple chicken and rice casserole, an easy one-pot meal, can be found throughout Spain and Latin America. The first step is to brown the cut-up chicken well on all sides. Saute the onions, garlic, green peppers and diced ham; then add the tomatoes, saffron, bay leaf and chicken broth. When the mixture comes to a boil, the rice, capers, olives and chicken are added. The dish cooks, covered tightly, in 20 minutes. To get the most authentic flavor, use high-quality saffron threads. Featured in: 60 Minute Gourmet.
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|Serving Size: 1 recipe (1441g)|
|Recipe Makes: 1|
|Calories from Fat: 215 (16%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 71.1mg||22 %|
|Sodium 2531.3mg||87 %|
|Potassium 3134.2mg||82 %|
|Total Carbohydrate 242g||71 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 224.7g|
|Protein 53g||76 %|
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Calories per serving: 1377
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