Saffron Rice and Chicken
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
584
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 584 cal. | (28 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.7 mg | (331 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 804 mg | (20 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 509 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 chicken
- 250 grams Rice
- 300 milliliters water
- 4 Tbsps vegetable oil
- 1 pinch Saffron
- 1 tsp Coriander
- 1 tsp Poppy seeds
- 1 onion (diced)
- 1 tsp ginger (finely grated)
- 6 garlic cloves (in the bowl)
- 2 cloves
- salt
- freshly ground peppers
Preparation steps
1.
Rinse rice and drain. Heat 2 tablespoons oil in a saucepan and saute the rice briefly to coat. Add the water and saffron and bring to a boil. Reduce to a simmer, cover and cook until the liquid has been absorbed, about 25 minutes.
2.
Rinse the chicken, pat dry and cut into small pieces. In a mortar, crush the coriander and poppy seeds with 1 teaspoon salt. Season the chicken with the mixture.
3.
Sauté chopped onion in remaining oil, add the chicken, the pressed garlic, cloves and ginger. Add a little water, cover and cook until very tender, about 40 minutes. Stir into the rice and serve.
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