Directions:
- Rinse chicken pieces and pat dry with paper towel.
- Season with salt and pepper. Saute chicken and ham hocks in 1/4 cup of olive oil until golden.
- Remove chicken, leaving ham hocks in pot, and saute garlic, onion and rice for a few minutes.
- Add chicken back to skillet on top of rice. Tuck in seafood and sausage.
- Add chicken stock or broth, wine, saffron and bell pepper. Cover and simmer 20 minutes.
- Sprinkle peas on top, and cover again and continue to cook an additional 10 minutes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1112.95 Kcal (4660 kJ) | ||
| Calories from fat | 387.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.02g | 66% | |
|---|---|---|---|
| Cholesterol | 135.87mg | 45% | |
| Sodium | 2175.75mg | 91% | |
| Potassium | 700.75mg | 15% | |
| Total Carbs | 111.61g | 37% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 57.63g | 115% | |
| Vitamin C | 38.9mg | 65% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 21.4mg | 119% | |
| Calcium | 85.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 185.21 Kcal (775 kJ) | ||
| Calories from fat | 64.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 66% | |
|---|---|---|---|
| Cholesterol | 22.61mg | 45% | |
| Sodium | 362.07mg | 91% | |
| Potassium | 116.61mg | 15% | |
| Total Carbs | 18.57g | 37% | |
| Sugars | 1g | 24% | |
| Dietary Fiber | 0.52g | 13% | |
| Protein | 9.59g | 115% | |
| Vitamin C | 6.5mg | 65% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 3.6mg | 119% | |
| Calcium | 14.2mg | 9% | |
* 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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