1. Heat oil in a frying pan and fry onions until soft
2. In a saucepan mix in the tinned tomatoes, one full tin of water and paprika and stir
3. Add the onions
4. Add the chicken breasts and gently simmer for 20 minutes
5. Cook the rice
6. Lift the chicken onto a board and shred each breast. Stir back into the sauce
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1193g)|
|Recipe Makes: 1|
|Calories from Fat: 110 (6%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 273.8mg||84 %|
|Sodium 336.9mg||12 %|
|Potassium 2206.2mg||58 %|
|Total Carbohydrate 317.1g||93 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 306.4g|
|Protein 138.6g||198 %|
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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: 1991
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