Directions:
- Preheat oven to 350
- Sprinkle chicken with salt and pepper.
- Heat oil in large skillet over medium heat. Add chicken and cook until browned, about 4 minutes a side. Transfer to lidded 2 quart casserole dish.
- Ass bell pepper, celery, onion and garlic to skillet; cook stirring until softened, about 5 minutes.Stir on tomatoes with their juice and broth, bring to boil. Stir in rice, oregano and saffron; add to chicken
- Bake, covered 25 minutes. Sprinkle with peas. Bake covered until chicken is cooked through, rice is tender and liquid is absorbed about 15 minutes. Serve with sprinkle cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.61 Kcal (1280 kJ) | ||
| Calories from fat | 86.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.66g | 15% | |
|---|---|---|---|
| Cholesterol | 100.34mg | 33% | |
| Sodium | 1148.3mg | 48% | |
| Potassium | 1033.65mg | 22% | |
| Total Carbs | 18.06g | 6% | |
| Sugars | 8.68g | 35% | |
| Dietary Fiber | 5.47g | 22% | |
| Protein | 38.57g | 77% | |
| Vitamin C | 51.1mg | 85% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.4mg | 80% | |
| Calcium | 80.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 69.17 Kcal (290 kJ) | ||
| Calories from fat | 19.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 15% | |
|---|---|---|---|
| Cholesterol | 22.71mg | 33% | |
| Sodium | 259.91mg | 48% | |
| Potassium | 233.96mg | 22% | |
| Total Carbs | 4.09g | 6% | |
| Sugars | 1.97g | 35% | |
| Dietary Fiber | 1.24g | 22% | |
| Protein | 8.73g | 77% | |
| Vitamin C | 11.6mg | 85% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.3mg | 80% | |
| Calcium | 18.2mg | 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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