Healthy Chicken Paella
The bright yellow paella covers the daily requirement of vitamin B6, which our protein metabolism and nervous system need for their work, with just one portion. The vitamin D content is also impressive - indispensable for skin and bones as well as powerful muscles.
If you like, you can add a handful of crabs at the end. The iodine supplied in this way is vital for the thyroid gland and does not occur very often or often only in small quantities.
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 26.6 mg | (222 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 922 mg | (23 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 394 mg | |||
| Cholesterol | 99 mg |
Ingredients
- Ingredients
- 10 ozs Chicken breasts
- 1 tsp ground paprika (hot)
- 1 ½ Tbsps olive oil
- 1 onion
- 1 garlic clove
- 1 yellow Bell pepper
- salt
- 4 ozs Paella rice (or Arborio rice)
- 1 pinch Saffron
- 1 Tbsp ground paprika (sweet)
- 1 ¾ cups Chicken broth
- 3 ozs Peas (frozen)
- peppers
- 2 scallions
- 1 lemon
Preparation steps
Rinse chicken breasts, pat dry and cut into pieces, about 1 x 1 inch.
Mix hot paprika with 1 teaspoon oil in a bowl. Add chicken pieces and turn to coat. Cover with plastic wrap and marinate in the refrigerator for at least 20 minutes.
Peel onion and garlic and finely chop. Cut bell pepper into quarters, remove seeds, rinse and pat dry. Cut pepper into 1/2-inch cubes.
Heat the remaining oil in an ovenproof skillet over medium heat. Cook chicken pieces, stirring frequently, until browned. Season with salt and remove from skillet.
Add bell pepper, onion and garlic to skillet and sauté over medium heat, stirring frequently, until translucent.
Add rice, sprinkle with saffron and sweet paprika, and sauté, stirring constantly, until rice is toasted and spices are fragrant.
Pour in stock and bring to a boil.
Return chicken pieces to skillet and add peas. Season with salt and pepper and stir to combine. Bake on the lowest rack of a preheated oven at 180°C / 350°F until chicken is cooked through, about 25 minutes.
Meanwhile, rinse scallions, pat dry and cut into thin rings. Rinse lemon in hot water, wipe dry and cut into wedges. Sprinkle paella with the scallions and serve with lemon wedges.