Directions:
- Sprinkle the chicken with salt and pepper. In a large deep pan (rice will be cooked here, too) heat the oil and saute the chicken until golden on all sides. Remove chicken to a warm platter.
- Add the onion, garlic, and parsley to the oil and saute until the onion is soft. Add the pimentos, paprika, saffron, broth, wine, salt, and pepper and bring to a boil. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains.
- Bury the chicken in the rice. Cover and cook over low heat for about 20 minutes. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes. Transfer rice and chicken to a serving platter and garnish with a little parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 666.74 Kcal (2792 kJ) | ||
| Calories from fat | 334.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.21g | 57% | |
|---|---|---|---|
| Cholesterol | 153.06mg | 51% | |
| Sodium | 499.88mg | 21% | |
| Potassium | 515.94mg | 11% | |
| Total Carbs | 41.92g | 14% | |
| Sugars | 0.8g | 3% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 34.54g | 69% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 4mg | 22% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 180.92 Kcal (757 kJ) | ||
| Calories from fat | 90.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 57% | |
|---|---|---|---|
| Cholesterol | 41.53mg | 51% | |
| Sodium | 135.64mg | 21% | |
| Potassium | 140mg | 11% | |
| Total Carbs | 11.38g | 14% | |
| Sugars | 0.22g | 3% | |
| Dietary Fiber | 0.28g | 4% | |
| Protein | 9.37g | 69% | |
| Vitamin C | 5mg | 31% | |
| Iron | 1.1mg | 22% | |
| Calcium | 12.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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