Directions:
- Separate chicken legs at joint; sprinkle with 1/4 tsp each of the salt and pepper In large deep skillet, heat oil over medium heat; cook chicken, turning once, for 20 minutes or until golden brown.
- Remove and set aside.
- Drain fat from pan.
- Cook onions and garlic, stirring, for 3 minutes.
- Add paprika, turmeric, cayenne, and remaining salt and pepper; cook, stirring, for 30 seconds.
- Coarsely chop tomatoes and add along with juice to pan, stirring to scrape up brown bits.
- Add stock and rice; bring to boil.
- Return chicken to pan; reduce heat, cover and simmer for 30 minutes or until juices run clear when chicken is pierced and rice is just tender.
- Stir in red pepper and peas; cover and cook for 10-15 minutes or until liquid is absorbed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.45 Kcal (1350 kJ) | ||
| Calories from fat | 97.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.81g | 17% | |
|---|---|---|---|
| Cholesterol | 164.37mg | 55% | |
| Sodium | 756.66mg | 32% | |
| Potassium | 731.49mg | 16% | |
| Total Carbs | 14.2g | 5% | |
| Sugars | 6.07g | 24% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 39.22g | 78% | |
| Vitamin C | 33.4mg | 56% | |
| Iron | 2.6mg | 15% | |
| Calcium | 44.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 83.28 Kcal (349 kJ) | ||
| Calories from fat | 25.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 17% | |
|---|---|---|---|
| Cholesterol | 42.45mg | 55% | |
| Sodium | 195.42mg | 32% | |
| Potassium | 188.92mg | 16% | |
| Total Carbs | 3.67g | 5% | |
| Sugars | 1.57g | 24% | |
| Dietary Fiber | 0.74g | 11% | |
| Protein | 10.13g | 78% | |
| Vitamin C | 8.6mg | 56% | |
| Iron | 0.7mg | 15% | |
| Calcium | 11.5mg | 4% | |
* 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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