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Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken breasts (coarsely chopped)
  • 1 chorizo (link, thinly sliced)
  • 1 spanish onion (finely chopped)
  • 1 red pepper (finely chopped)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon saffron threads
  • 2 teaspoons smoked paprika
  • 1 cup chicken stock
  • 13 1/2 ounces diced tomatoes
  • 18 ounces long-grain rice (instant white)
  • 3 ounces frozen peas
  • 2 1/2 ounces pimento stuffed green olives (coarsely chopped)
  • 3 tablespoons Italian parsley leaves (fresh, finely chopped)

Directions

  1. Heat olive oil in a large frying pan. Working in batches, cook chicken and chorizo until browned. Transfer to a slow cooker. Add onion, pepper, garlic, spices, stock and tomatoes. Cook, covered, on lowest setting for 4 hours. Stir in rice and peas. Cook, covered, for about 15 mins, or until hot and rice is cooked through. Season to taste. Serve sprinkled with olives and parsley.
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NutritionView more

860Calories
Sodium37%DV880mg
Fat34%DV22g
Protein86%DV44g
Carbs39%DV118g
Fiber24%DV6g

PER SERVING *

Calories860Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat6g30%
Trans Fat
Cholesterol100mg33%
Sodium880mg37%
Potassium1160mg33%
Protein44g86%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate118g39%
Dietary Fiber6g24%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.