Directions:
- Remove the skin from chicken pieces.
- Season chicken with salt and pepper.
- Cook in oil.
- Remove pieces as they brown.
- They should be almost cooked at this point.
- Add onions to the oil left in the pan and cook until soft.
- Add garlic, bay leaf and ground coriander.
- Stir in rice until well coated with the oil.
- Add bell peppers and cook a few minutes.
- Stir in tomatoes, cumin and saffron.
- Return chicken pieces to pan.
- Pour 2 cups boiling chicken stock.
- Cover pan.
- Turn down heat and simmer 10 minutes.
- Add olives and continue simmering 10 to 15 minutes until rice is cooked.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2296.77 Kcal (9616 kJ) | ||
| Calories from fat | 1592.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 176.97g | 272% | |
|---|---|---|---|
| Cholesterol | 625.03mg | 208% | |
| Sodium | 761.15mg | 32% | |
| Potassium | 1487.97mg | 32% | |
| Total Carbs | 50.44g | 17% | |
| Sugars | 8.54g | 34% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 118.79g | 238% | |
| Vitamin C | 104.8mg | 175% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 31.3mg | 174% | |
| Calcium | 190.8mg | 19% | |
| Amount Per 100 g | |||
| Calories | 223.82 Kcal (937 kJ) | ||
| Calories from fat | 155.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.25g | 272% | |
|---|---|---|---|
| Cholesterol | 60.91mg | 208% | |
| Sodium | 74.17mg | 32% | |
| Potassium | 145mg | 32% | |
| Total Carbs | 4.92g | 17% | |
| Sugars | 0.83g | 34% | |
| Dietary Fiber | 0.37g | 15% | |
| Protein | 11.58g | 238% | |
| Vitamin C | 10.2mg | 175% | |
| Vitamin A | 0.1mg | 49% | |
| Iron | 3mg | 174% | |
| Calcium | 18.6mg | 19% | |
* 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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