Directions:
- Chop the garlic on a cutting board.
- Sprinkle the salt and pepper over the garlic and, with a fork, mash the garlic/salt/pepper into a paste.
- Combine the garlic paste, orange juice and lemon juice.
- Wash and pat dry the chicken breasts.
- Place chicken and garlic/juice mixture in a large zip-lock bag or into a glass dish with a cover.
- Refrigerate for at least one hour, turning the chicken pieces in the marinade midway through the hour.
- Heat the oil over medium heat in a paellera or wide, shallow pan.
- Remove chicken from marinade, reserving the marinade.
- Blot the chicken dry with paper towels and brown the pieces in the hot oil.
- If necessary, do this in batches-allow the individual pieces to brown on both sides.
- Remove and set browned chicken aside.
- In the same oil, saute the onion and green pepper about three minutes until onion is translucent.
- Add the broth, saffron, tomato paste, hot pepper, reserved marinade and the chicken and simmer for about three minutes.
- Add the rice and stir just enough to cover the rice with liquid.
- If the rice is not covered, add enough wine to cover.
- Simmer, uncovered, until the liquid is absorbed and the rice is cooked, about thirty minutes.
- If necessary, add additional broth and/or wine.
- When the chicken is almost done, warm the peas.
- When the rice is cooked, remove from heat and garnish the dish with the peas and roasted red pepper strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 888.75 Kcal (3721 kJ) | ||
| Calories from fat | 373.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.53g | 64% | |
|---|---|---|---|
| Cholesterol | 199.54mg | 67% | |
| Sodium | 2478.66mg | 103% | |
| Potassium | 990.46mg | 21% | |
| Total Carbs | 69.34g | 23% | |
| Sugars | 5.84g | 23% | |
| Dietary Fiber | 5.62g | 22% | |
| Protein | 55.55g | 111% | |
| Vitamin C | 75.2mg | 125% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 11.2mg | 62% | |
| Calcium | 97.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 170.09 Kcal (712 kJ) | ||
| Calories from fat | 71.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 64% | |
|---|---|---|---|
| Cholesterol | 38.19mg | 67% | |
| Sodium | 474.36mg | 103% | |
| Potassium | 189.55mg | 21% | |
| Total Carbs | 13.27g | 23% | |
| Sugars | 1.12g | 23% | |
| Dietary Fiber | 1.08g | 22% | |
| Protein | 10.63g | 111% | |
| Vitamin C | 14.4mg | 125% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 2.1mg | 62% | |
| Calcium | 18.6mg | 10% | |
* 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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