Directions:
- Cut the chicken into bitesized pieces.
- Cut the chillies and pepper in half, remove the seeds etc. and chop however way you want to eat them. I diced the heck out of the chillies.
- Spray the pan with non-fat cooking spray, season the chicken with cayenne pepper (I used loads).
- Fry the chicken.
- Remove the chicken from the pan.
- Add the peppers and onion and fry for 5 minutes until browned.
- Remove it from the pan and now add the chillies, paprika and rice and fry, stirring for 1 minute, to coat the rice in oil. (I sprayed the pan again).
- Add the hot vegetable stock to the pan, cover and cook rice over low heat for 15 minutes.
- Return the peppers, onion and chicken to the pan, add the thyme and tomatoes, cover and simmer for 20 minutes.
- Cut the olives roughly and chuck them into the pan, and add the Tabasco sauce to taste. Sprinkle with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1098.07 Kcal (4597 kJ) | ||
| Calories from fat | 117.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.05g | 20% | |
|---|---|---|---|
| Cholesterol | 9.23mg | 3% | |
| Sodium | 28758.92mg | 1198% | |
| Potassium | 899.66mg | 19% | |
| Total Carbs | 203.43g | 68% | |
| Sugars | 7.52g | 30% | |
| Dietary Fiber | 9.36g | 37% | |
| Protein | 12g | 24% | |
| Vitamin C | 248.1mg | 413% | |
| Iron | 3mg | 17% | |
| Calcium | 90.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 187.46 Kcal (785 kJ) | ||
| Calories from fat | 20.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 20% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 3% | |
| Sodium | 4909.61mg | 1198% | |
| Potassium | 153.59mg | 19% | |
| Total Carbs | 34.73g | 68% | |
| Sugars | 1.28g | 30% | |
| Dietary Fiber | 1.6g | 37% | |
| Protein | 2.05g | 24% | |
| Vitamin C | 42.4mg | 413% | |
| Iron | 0.5mg | 17% | |
| Calcium | 15.4mg | 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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