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Suggest a better descriptionHEAT THE OIL in a casserole over medium heat and brown the chicken on all sides, in batches if necessary. Remove the pieces as they are done and add the onion and peppers. Cook 5 minutes, stirring. Meanwhile, bring the chicken stock to a boil in a separate pot. When the peppers and onions are done, reduce heat to low and add the garlic, rice, salt and pepper. Stir to coat the rice with the oil. Add the stock and the saffron. Add the tomatoes. Replace the chicken pieces, cover and cook for 25 minutes. Add the shrimp and cook another 10 minutes. If the pot has gotten too dry, add a little water or more stock. Add the clams and mussels and cook until they open. Remove from the heat and serve from the casserole. Accompany with lemon wedges. ~--
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Serving Size: 1 Serving (731g) | ||
Recipe Makes: 10 | ||
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Calories: 819 | ||
Calories from Fat: 297 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 173.7mg | 53 % | |
Sodium 581.4mg | 20 % | |
Potassium 1245.4mg | 33 % | |
Total Carbohydrate 72.8g | 21 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 68g | ||
Protein 53.9g | 77 % | |
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: 819
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