Spanish-style Chicken with Rice

Name: Spanish-style Chicken with Rice
Total time: 45 min
Yield: 4
Cuisine: European, Spanish
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); 1.5 cups Long grain rice; 3 cups vegetable stock; Saffron (ground); 0.667 cup peas; 2 Tbsps freshly chopped cilantro

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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

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	554 cal.	(26 %)
Protein	33 g	(34 %)
Fat	29 g	(25 %)
Carbohydrates	41 g	(27 %)
Sugar added	0 g	(0 %)
Roughage	3 g	(10 %)

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more nutritional values

Vitamin A	0.5 mg	(63 %)
Vitamin D	0 μg	(0 %)
Vitamin E	2 mg	(17 %)
Vitamin K	29.1 μg	(49 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.4 mg	(36 %)
Niacin	17.3 mg	(144 %)
Vitamin B₆	0.5 mg	(36 %)
Folate	61 μg	(20 %)
Pantothenic acid	1.8 mg	(30 %)
Biotin	8.7 μg	(19 %)
Vitamin B₁₂	0.5 μg	(17 %)
Vitamin C	10 mg	(11 %)
Potassium	608 mg	(15 %)
Calcium	61 mg	(6 %)
Magnesium	74 mg	(25 %)
Iron	3.8 mg	(25 %)
Iodine	4 μg	(2 %)
Zinc	3.4 mg	(43 %)
Saturated fatty acids	7.2 g
Uric acid	233 mg
Cholesterol	131 mg
Complete sugar	3 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

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); ⅔ cup peas; 2 Tbsps freshly chopped cilantro

How healthy are the main ingredients?

Long grain rice olive oil Olive onion carrot

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Preparation steps

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.

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.

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.

Check the seasoning and arrange on plates with the chicken pieces. Serve garnished with coriander.