Directions:
- Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside.
- Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low.
- Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 727.61 Kcal (3046 kJ) | ||
| Calories from fat | 333.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.04g | 57% | |
|---|---|---|---|
| Cholesterol | 204.25mg | 68% | |
| Sodium | 520.7mg | 22% | |
| Potassium | 587.43mg | 12% | |
| Total Carbs | 46.42g | 15% | |
| Sugars | 2.97g | 12% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 45.18g | 90% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 12.8mg | 71% | |
| Calcium | 47.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 187.19 Kcal (784 kJ) | ||
| Calories from fat | 85.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.53g | 57% | |
|---|---|---|---|
| Cholesterol | 52.55mg | 68% | |
| Sodium | 133.96mg | 22% | |
| Potassium | 151.13mg | 12% | |
| Total Carbs | 11.94g | 15% | |
| Sugars | 0.76g | 12% | |
| Dietary Fiber | 0.47g | 7% | |
| Protein | 11.62g | 90% | |
| Vitamin C | 7.8mg | 51% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 3.3mg | 71% | |
| Calcium | 12.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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