Directions:
- Heat the oven to 350 degree F/180 degrees C.
- Strip the leaves from the oregano.
- Season the chicken with salt and pepper.
- Heat oil in a pot or casserole that can go in the oven.
- On top of the stove brown the chicken.
- Transfer to a plate.
- Lower the heat, add the onion, garlic and capsicum.
- Cook until soft.
- Stir in the paprika and cook very gently, stirring for about 5 minutes.
- Add the rice and cook, stirring until the rice is slightly translucent, about 3 minutes.
- Add the oregano, tomatoes, puree, chicken stock and the chicken breasts.
- Cover and cook in the oven about 20-25 minutes, until the rice is cooked and the chicken is tender.
- Adjust seasoning to taste.
- Slice chicken breasts and serve on top of the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.7 Kcal (2335 kJ) | ||
| Calories from fat | 87.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 15% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 779.02mg | 32% | |
| Potassium | 1267.34mg | 27% | |
| Total Carbs | 65.62g | 22% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 6.53g | 26% | |
| Protein | 55.13g | 110% | |
| Vitamin C | 19.1mg | 32% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 79.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 120.83 Kcal (506 kJ) | ||
| Calories from fat | 18.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 15% | |
|---|---|---|---|
| Cholesterol | 30.17mg | 46% | |
| Sodium | 168.78mg | 32% | |
| Potassium | 274.58mg | 27% | |
| Total Carbs | 14.22g | 22% | |
| Sugars | 1.3g | 24% | |
| Dietary Fiber | 1.42g | 26% | |
| Protein | 11.94g | 110% | |
| Vitamin C | 4.1mg | 32% | |
| Iron | 0.4mg | 11% | |
| Calcium | 17.2mg | 8% | |
* 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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