Poach the chicken breast, drain then chop into bite sized pieces. Set aside.
Heat the oil in a large wok or frying pan. Sauté the onion until soft, add the garlic and fry for a further minute. Add the remaining vegetables and fry until softened and beginning to char, about 10mins. Add the tomatoes, herbs, spices, rice and stock. the
Bring to the boil then reduce heat. Simmer for 20 minutes covered. Add the chicken and continue to cook until the rice is tender and the chicken has warmed through. Remove the bay leaves and serve.
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 50.8mg||16 %|
|Sodium 76.9mg||3 %|
|Potassium 573.5mg||15 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 8.4g|
|Protein 22.3g||32 %|
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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: 161
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