Try this Yellow Chicken and Rice recipe, or contribute your own.
Suggest a better description1. Place a medium size pot over medium heat with the chicken stock and saffron. Bring them up to simmer and keep warm.
2. Place a large, high sided skillet over medium-high heat with the EVOO and 1 tablespoon of the butter. Season the chicken with salt and pepper, and cook in the pan until golden brown, 4 to 5 minutes per side. Remove the chicken to a plate and reserve, covered with foil
3. Melt the remaining 2 tablespoons butter in the pan. Add the pasta to the pan and cook until toasted and golden brown, 2 to 3 minutes. Remove the foil from the chicken and add the rice to the pan, tossing to coat in the butter, along with the onion and garlic. Cook, stirring occasionally, until the veggies are tender, about 5 minutes.
4. Add the bay leaf, cinnamon, turmeric, reserved chicken, and saffron-infused stock to the pan. Bring the liquid up to a bubble, cover the pan, then reduce the heat to medium and simmer until the chicken is cooked through and the rice is tender, 15 to 18 minutes. Stir in the parsley and peas, discard the bay leaf, and serve
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Serving Size: 1 Serving (621g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 550 | ||
Calories from Fat: 184 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 40.2mg | 12 % | |
Sodium 799.3mg | 28 % | |
Potassium 763.5mg | 20 % | |
Total Carbohydrate 70.2g | 21 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 65.8g | ||
Protein 20.6g | 29 % | |
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: 550
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