Recipe Details
Ingredients
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4skinless, boneless chicken breast halves, cut into 1-inch pieces
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½teaspoonsalt, divided
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½teaspoonground black pepper, divided
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½teaspoonpaprika, divided
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3tablespoonsvegetable oil
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1green bell pepper, chopped
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¾cupchopped onion
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1 ½teaspoonsminced garlic
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1cuplong-grain white rice
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1(14.5 ounce) canchicken broth
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1(14.5 ounce) canstewed tomatoes
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½cupwhite wine
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⅛teaspoonsaffron
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1tablespoonchopped fresh parsley
Cooking Directions
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Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.
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Heat oil in a large skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer chicken onto a plate; set aside.
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Add green pepper, onions, and garlic to the same skillet; cook and stir for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, tomatoes, white wine, and saffron. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.
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Add chicken and stir until heated through. Stir in parsley and serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories471 | |
% Daily Value * | |
Total Fat 14g |
18% |
Saturated Fat 2g |
12% |
Cholesterol 69mg |
23% |
Sodium 1015mg |
44% |
Total Carbohydrate 50g |
18% |
Dietary Fiber 3g |
10% |
Total Sugars 6g |
|
Protein 30g |
60% |
Vitamin C 36mg |
40% |
Calcium 77mg |
6% |
Iron 5mg |
26% |
Potassium 603mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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