Spanish-style Chicken with Rice
(0 votes)
(0 votes)
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)
(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 %) |
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
all recipes of this author
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)
- ⅔ cup peas
- 2 Tbsps freshly chopped cilantro
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.
