Directions:
- In a large skillet over medium heat, cook chicken in oil until no longer pink. Remove and keep warm. Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic; cook 1 minute longer.
- Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron and turmeric. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes.
- Add the shrimp, peas and olives. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Add chicken; heat through. Serve with lemon wedges. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.88 Kcal (2089 kJ) | ||
| Calories from fat | 184.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.5g | 32% | |
|---|---|---|---|
| Cholesterol | 99.58mg | 33% | |
| Sodium | 1495.69mg | 62% | |
| Potassium | 563.84mg | 12% | |
| Total Carbs | 50.61g | 17% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 29.59g | 59% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 1.6mg | 9% | |
| Calcium | 56.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 144.82 Kcal (606 kJ) | ||
| Calories from fat | 53.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 32% | |
|---|---|---|---|
| Cholesterol | 28.91mg | 33% | |
| Sodium | 434.2mg | 62% | |
| Potassium | 163.68mg | 12% | |
| Total Carbs | 14.69g | 17% | |
| Sugars | 0.68g | 9% | |
| Dietary Fiber | 1.08g | 15% | |
| Protein | 8.59g | 59% | |
| Vitamin C | 3mg | 17% | |
| Iron | 0.5mg | 9% | |
| Calcium | 16.4mg | 6% | |
* 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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