Ingredients:
- 12 olives (optional)
- parsley flakes , to taste
- garlic powder , to taste
- paprika , to taste
Directions:
- Cover bottom of heavy skillet with oil, and dump in uncooked rice.
- Heat slowly.
- Stir vigorously as rice pops and takes on a whitish color.
- When rice has popped, add onion and continue stirring.
- Take out rice and onion or push to cool side of skillet.
- Add chicken, brown on all sides.
- Put back rice and onion and cover chicken with water.
- Simmer under lid till nearly done.
- Take out a tablespoon of broth and allow to cool.
- Dissolve the chili and the saffron in broth and stir into main dish slowly.
- Cut the olives in half and stir them into rice.
- Cook for another 5 minutes.
- Check rice if it seems too dry, add a little more water and stir.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 685.55 Kcal (2870 kJ) | ||
| Calories from fat | 414.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.02g | 71% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 213.4mg | 9% | |
| Potassium | 339.02mg | 7% | |
| Total Carbs | 42.36g | 14% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 24.41g | 49% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 3.2mg | 18% | |
| Calcium | 31.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 288.32 Kcal (1207 kJ) | ||
| Calories from fat | 174.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.36g | 71% | |
|---|---|---|---|
| Cholesterol | 42.91mg | 34% | |
| Sodium | 89.75mg | 9% | |
| Potassium | 142.58mg | 7% | |
| Total Carbs | 17.81g | 14% | |
| Sugars | 0.65g | 6% | |
| Dietary Fiber | 0.65g | 6% | |
| Protein | 10.27g | 49% | |
| Vitamin C | 3.1mg | 12% | |
| Iron | 1.3mg | 18% | |
| Calcium | 13.4mg | 3% | |
* 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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