Spanish-style Chicken with Rice

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Spanish-style Chicken with Rice
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
554
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie554 cal.(26 %)
Protein33 g(34 %)
Fat29 g(25 %)
Carbohydrates41 g(27 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K29.1 μg(49 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin17.3 mg(144 %)
Vitamin B₆0.5 mg(36 %)
Folate61 μg(20 %)
Pantothenic acid1.8 mg(30 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C10 mg(11 %)
Potassium608 mg(15 %)
Calcium61 mg(6 %)
Magnesium74 mg(25 %)
Iron3.8 mg(25 %)
Iodine4 μg(2 %)
Zinc3.4 mg(43 %)
Saturated fatty acids7.2 g
Uric acid233 mg
Cholesterol131 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
4 Chicken legs (divided into thighs and drumsticks)
4 Tbsps olive oil
1 onion (diced)
1 carrot (diced)
1 red pepper (diced)
0.333 cup green Olives (stuffed, if desired; halved)
1 ½ cups Long grain rice
3 cups vegetable stock
Saffron (ground)
cup peas
2 Tbsps freshly chopped cilantro
How healthy are the main ingredients?
Long grain riceolive oilOliveonioncarrot

Preparation steps

1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with grease-proof paper.
2.
Brush the chicken with a little oil, season with salt and ground pepper and place on the baking tray. Bake in the oven for around 25 minutes until golden brown, turning from time to time.
3.
Fry the diced onions and carrot briefly in the remaining oil. Stir the red pepper, olives and rice through the vegetables. Add the stock, season with a pinch of saffron, salt and ground black pepper, cover and simmer over a low heat for around 20 minutes until cooked. Add the peas for the last 5 minutes.
4.
Check the seasoning and arrange on plates with the chicken pieces. Serve garnished with coriander.

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