Chicken with Saffron Rice
Chicken with Saffron Rice - Chicken with Saffron Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 805 cal. | (38 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 42.3 μg | (71 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 45.6 mg | (380 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,232 mg | (31 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 629 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 chicken (1,2 kg)
- salt
- peppers (from the mill)
- 125 grams salted Pork belly
- 2 onions
- 1 garlic clove
- 4 small Tomatoes
- 1 Tbsp clarified butter
- 350 grams Rice
- 300 grams Peas
- 1 generous pinch ground saffron
- parsley (for garnish)
Preparation steps
Rinse chicken, pat dry, divide into 8 pieces and season with salt and pepper.
Finely chop pork. Peel onions and garlic and chop finely. Scald tomatoes and blanch, then peel, quarter, core and dice finely. In a saucepan heat ghee, add pork and fry until crispy. Remove pork and drain on paper towels.
Brown chicken pieces in the dripping from all sides and remove from pan. Sauté onions and garlic in drippings until translucent. Add rice and sauté briefly, then pour in about 300 ml (1 and 1/4 cups) water. Add chicken pieces, fried pork, rice, peas, tomatoes, saffron and 1 pinch of salt and stir. Bring everything to a boil and simmer, covered, for about 30 minutes until meat is tender and rice has completely absorbed liquid. Stir occasionally and add some water if needed. Season with salt and pepper and garnish with parsley to serve.
