Directions:
- In a shallow dish mix flour, salt, pepper and paprika. Drege the chicken in the flour mixture. In a large skillet heat oil and brown chicken on both sides; about 5 minutes per side. Remove the chicken from the oil and keep warm.
- In a mixing bowl combine stock, tomatoes, salt and pepper (to taste), saffron and oregano.
- Brown rice in the left over oil in the skillet. Add onion and garlic and saute until onions are translucent. Place chicken back in skillet and add stock mixture.
- Bring to a boil and then let simmer for 10-15 minutes or until rice is fluffy and chicken is cooked all the way through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 471.2 Kcal (1973 kJ) | ||
| Calories from fat | 155.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.32g | 27% | |
|---|---|---|---|
| Cholesterol | 6.68mg | 2% | |
| Sodium | 635.78mg | 26% | |
| Potassium | 270.27mg | 6% | |
| Total Carbs | 67.2g | 22% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 11.43g | 23% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 4.3mg | 24% | |
| Calcium | 83.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 187.04 Kcal (783 kJ) | ||
| Calories from fat | 61.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 27% | |
|---|---|---|---|
| Cholesterol | 2.65mg | 2% | |
| Sodium | 252.37mg | 26% | |
| Potassium | 107.28mg | 6% | |
| Total Carbs | 26.67g | 22% | |
| Sugars | 1.5g | 15% | |
| Dietary Fiber | 1.59g | 16% | |
| Protein | 4.54g | 23% | |
| Vitamin C | 1.4mg | 6% | |
| Iron | 1.7mg | 24% | |
| Calcium | 33.3mg | 8% | |
* 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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