Directions:
- Fry chicken in oil over medium heat until they are all browned. Remove chicken from the pan and keep warm.
- Cook onion in chicken drippings, scraping all the bits to combine with the onion in order to make the dish more flavorful. Cook until the onion begins to turn golder. Add green pepper and garlic. Cook for about 5 min stirring often.
- Then add chicken, rice, chicken stock, bouillon, peas, mushrooms and saffron. Cover and simmer for 15-18 minute Cook only until the rice is done and then remove from heat. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 502.91 Kcal (2106 kJ) | ||
| Calories from fat | 320.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.65g | 55% | |
|---|---|---|---|
| Cholesterol | 155.6mg | 52% | |
| Sodium | 376.56mg | 16% | |
| Potassium | 517.73mg | 11% | |
| Total Carbs | 8.87g | 3% | |
| Sugars | 4.1g | 16% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 34.59g | 69% | |
| Vitamin C | 24.8mg | 41% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 8.5mg | 47% | |
| Calcium | 33.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 153.29 Kcal (642 kJ) | ||
| Calories from fat | 97.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.87g | 55% | |
|---|---|---|---|
| Cholesterol | 47.43mg | 52% | |
| Sodium | 114.78mg | 16% | |
| Potassium | 157.8mg | 11% | |
| Total Carbs | 2.7g | 3% | |
| Sugars | 1.25g | 16% | |
| Dietary Fiber | 0.47g | 6% | |
| Protein | 10.54g | 69% | |
| Vitamin C | 7.6mg | 41% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 2.6mg | 47% | |
| Calcium | 10.1mg | 3% | |
* 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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