yummy chicken and rice
Season chicken with salt, pepper, and 1 tsp paprika. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Sear chicken skin-side down until golden, about 6 to 8 minutes. Flip and cook 3 minutes more, then transfer to a plate skin-side up; set aside.
Return pan to heat and heat remaining oil. Add garlic and cook until fragrant, 1 minute. Add peppers and cook until slightly tender, 4 to 6 minutes. Season with salt, pepper, and remaining paprika. Add rice, chicken broth, and heavy cream and bring to simmer. Return chicken to skillet and cover. Simmer until rice is tender and chicken is cooked through, about 20 minutes. Fold in spinach until wilted and serve.
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Serving Size: 1 Serving (2281g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4969 | ||
Calories from Fat: 2774 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 308.3g | 411 % | |
Saturated Fat 94.4g | 472 % | |
Monounsaturated Fat 126.5g | ||
Polyunsanturated Fat 61.8g | ||
Cholesterol 1461.5mg | 450 % | |
Sodium 1525.9mg | 53 % | |
Potassium 4446.8mg | 117 % | |
Total Carbohydrate 163.4g | 48 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 155.4g | ||
Protein 360.6g | 515 % | |
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: 4969
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