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Preheat oven to 350F, 180C, Gas Mark 4. Coat the chicken breasts with seasoned flour. Heat 1 tbs oil in a flameproof casserole and fry the bacon until browned. Remove and set aside. Add the remaining oil to the casserole and brown the chicken pieces and onion. Add the tomatoes, Paprika, Turmeric, chicken stock, Chicken Seasoning and Minced Garlic. Bring to the boil, mixing well. Stir in the rice, cover and cook in the oven for 40 minutes. Stir in the peas and peppers. Re-cover and cook for a further 10 minutes. Taste and adjust the seasoning. Serve sprinkled with Parsley.
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 64 (97%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 30.4mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.3g|
|Protein 0.2g||0 %|
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Calories per serving: 66
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