Directions:
- Preheat oven to 350.
- Season chicken with salt and pepper. In Dutch oven over medium-high heat, warm 1 tablespoon oil.
- Brown chicken in batches, 7-8 minutes per batch.
- Transfer to plate. Discard fat; wipe out pot.
- In same pot over medium heat, warm 1 tablespoon oil.
- Cook onion, bell pepper, saffron and red pepper flakes abut 10 minutes.
- Add garlic; cook 30 seconds.
- Add sherry; cook 1 minute. Add chicken, broth tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 20 minutes.
- Add rice, olives, 1 1/4 teaspoon salt and black pepper. Increase heat to medium-high; bring to simmer. Cover, bake in oven 30 minutes; stirring once halfway through.
- Let stand 10 minutes.
- Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 979.31 Kcal (4100 kJ) | ||
| Calories from fat | 836.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.95g | 143% | |
|---|---|---|---|
| Cholesterol | 208.1mg | 69% | |
| Sodium | 661.87mg | 28% | |
| Potassium | 568.56mg | 12% | |
| Total Carbs | 9.89g | 3% | |
| Sugars | 3.85g | 15% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 21.27g | 43% | |
| Vitamin C | 27.4mg | 46% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.4mg | 35% | |
| Calcium | 42.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 255.22 Kcal (1069 kJ) | ||
| Calories from fat | 218.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.22g | 143% | |
|---|---|---|---|
| Cholesterol | 54.23mg | 69% | |
| Sodium | 172.49mg | 28% | |
| Potassium | 148.17mg | 12% | |
| Total Carbs | 2.58g | 3% | |
| Sugars | 1g | 15% | |
| Dietary Fiber | 0.52g | 8% | |
| Protein | 5.54g | 43% | |
| Vitamin C | 7.1mg | 46% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1.7mg | 35% | |
| Calcium | 11mg | 4% | |
* 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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