Directions:
- Place the chili, paprika, cilantro, garlic cumin and lemon juice in a dish and mix well. Pour half over the chicken and the remainder over the fish selection. Cover and marinade for 30 minutes.
- Heat the oil in a very large, deep sided, frying pan and add the rice. Toss over a low-heat until the rice grains are well coated.
- Heat the stock and gradually add to the rice, stirring occasionally.
- In a separate frying pan, sear the chicken until browned and add to the rice. Now fry the fish for 3 minutes and add to the rice. Stir carefully, season and cover with a lid. Cook for 15 minutes and serve garnished with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582.52 Kcal (2439 kJ) | ||
| Calories from fat | 159.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.7g | 27% | |
|---|---|---|---|
| Cholesterol | 90.42mg | 30% | |
| Sodium | 1172.66mg | 49% | |
| Potassium | 1038.13mg | 22% | |
| Total Carbs | 69.01g | 23% | |
| Sugars | 6.58g | 26% | |
| Dietary Fiber | 4.84g | 19% | |
| Protein | 41.15g | 82% | |
| Vitamin C | 23.6mg | 39% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.9mg | 22% | |
| Calcium | 81.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 102.09 Kcal (427 kJ) | ||
| Calories from fat | 27.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 27% | |
|---|---|---|---|
| Cholesterol | 15.85mg | 30% | |
| Sodium | 205.51mg | 49% | |
| Potassium | 181.93mg | 22% | |
| Total Carbs | 12.09g | 23% | |
| Sugars | 1.15g | 26% | |
| Dietary Fiber | 0.85g | 19% | |
| Protein | 7.21g | 82% | |
| Vitamin C | 4.1mg | 39% | |
| Iron | 0.7mg | 22% | |
| Calcium | 14.3mg | 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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