Great comfort food after a long day
Rinse chicken; pat dry with paper towels. Cut chicken into bite-sized strips. Cook chicken strips in a 10-inch skillet, half at a time, in hot oil for 2 to 3 minutes or till no longer pink. Remove chicken from skillet. Set aside. Add onion and garlic to skillet; cook till tender but not brown. Add broth, rice, oregano, paprika, salt, pepper, and saffron or turmeric to skillet. Bring to boiling. Reduce heat and simmer, covered for 15 minutes. Add undrained tomatoes, sweet pepper strips, and frozen peas to skillet. Cover and simmer about 5 minutes more till rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or till heated through. Garnish with celery leaves, if desired.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 6 | ||
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Calories: 224 | ||
Calories from Fat: 28 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 8.6mg | 3 % | |
Sodium 313.6mg | 11 % | |
Potassium 389.5mg | 10 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 36.7g | ||
Protein 8.9g | 13 % | |
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: 224
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