Creole Chicken and Rice
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
890
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 890 cal. | (42 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 39.6 μg | (66 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 42.6 mg | (355 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 1,465 mg | (37 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 606 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 4 skinless, boneless Chicken breasts (thickly sliced)
- 1 ½ cups Chorizo (thickly sliced)
- 1 onion (sliced)
- 2 cloves garlic cloves (chopped)
- 2 red Bell pepper (seeds removed, chopped)
- 1 red chili pepper (seeds removed, diced)
- 1 ½ cups Long grain rice
- 1 tsp paprika
- 5 ozs canned Tomatoes
- 3 Tomatoes (chopped)
- 2 cups hot chicken stock
- 1 bay leaf
- salt
- freshly ground Black pepper
- 1 cup peas
- To garnish
- cilantro
Preparation steps
1.
Heat 1 tablespoon oil in a heavy pan and brown the chicken and chorizo on all sides. Remove from the pan and set aside.
2.
Add the onion, garlic, peppers and chillies to the pan and cook for about 5 minutes until the vegetables start to colour and soften.
3.
Add the remaining oil to the pan and stir in the rice and paprika, until the rice is well coated. Add all the tomatoes, stock, bay leaf and salt and pepper to taste. Add the chicken and sausage to the pan.
4.
Cover and bring to a boil. Simmer gently for about 15-20 minutes or until the rice and chicken are tender, stirring once or twice during cooking. Add the peas and cook for 4-5 minutes.
5.
Remove the bay leaf and place on warm serving plates. Garnish with coriander.
