Directions:
- In a large deep skillet, heat the oil over medium-high heat and brown the chicken all over.
- Remove and set aside.
- Add the onions and garlic to the pan and cook over medium heat, stirring, for 5 minutes.
- Add the paprika, salt, turmeric and pepper and cook, stirring, for 30 seconds.
- Add the tomatoes, rice and stock and bring to a boil.
- Return the chicken to the skillet.
- Reduce the heat, cover and simmer for 25 minutes or until the juices run clear when the chicken is pierced and the rice is almost tender.
- Add the zucchini and cook, covered, for 6 minutes or until the rice is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.69 Kcal (547 kJ) | ||
| Calories from fat | 33.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 6% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 766.83mg | 32% | |
| Potassium | 757.53mg | 16% | |
| Total Carbs | 19.63g | 7% | |
| Sugars | 10.75g | 43% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 6.68g | 13% | |
| Vitamin C | 34.1mg | 57% | |
| Iron | 0.6mg | 3% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 33.82 Kcal (142 kJ) | ||
| Calories from fat | 8.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 6% | |
|---|---|---|---|
| Cholesterol | 0.93mg | 1% | |
| Sodium | 198.42mg | 32% | |
| Potassium | 196.02mg | 16% | |
| Total Carbs | 5.08g | 7% | |
| Sugars | 2.78g | 43% | |
| Dietary Fiber | 1.01g | 16% | |
| Protein | 1.73g | 13% | |
| Vitamin C | 8.8mg | 57% | |
| Iron | 0.2mg | 3% | |
| Calcium | 11.9mg | 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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