Directions:
- In a medium pot, simmer chicken stock w/ bay leaf and saffron.
- Season chicken tenders w/ paprika, S&P.
- In paella pan or 15” skillet, on med-high, heat 1.5 TBSP olive oil and sauté chicken tenders until browned on both sides. Remove from pan and set aside in large bowl.
- Add sausage to skillet and brown on both sides. Add sausage to bowl w/ chicken, keeping any grease and remaining oil in the pan.
- Add onion, red bell pepper, garlic, red pepper flakes, S&P to pan. Saute until soft (add extra oil here if necessary).
- Add rice and toast 3-4 minute.
- Add all chicken stock to pan, stir, reduce heat, cover and let simmer 10 minute.
- Stir in chicken, sausage and shrimp, top w/ peas, cover and let simmer 10 more minutes.
- Remove from heat, garnish w/ green onions.
- Serve w/ lemon wedges and Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.65 Kcal (836 kJ) | ||
| Calories from fat | 123.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.75g | 21% | |
|---|---|---|---|
| Cholesterol | 28.45mg | 9% | |
| Sodium | 864.04mg | 36% | |
| Potassium | 199.24mg | 4% | |
| Total Carbs | 13.66g | 5% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 5.87g | 12% | |
| Vitamin C | 17.1mg | 28% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 6mg | 33% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 195.94 Kcal (820 kJ) | ||
| Calories from fat | 121.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.49g | 21% | |
|---|---|---|---|
| Cholesterol | 27.92mg | 9% | |
| Sodium | 847.97mg | 36% | |
| Potassium | 195.54mg | 4% | |
| Total Carbs | 13.41g | 5% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 16.8mg | 28% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.9mg | 33% | |
| Calcium | 23.2mg | 2% | |
* 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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