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Ingredients
US|METRIC
- 4 cups chicken stock
- 1/2 teaspoon saffron
- 1/4 cup olive oil
- 3 boneless skinless chicken breasts
- 1 chorizo sausage (sliced)
- 1 red pepper (seeded and cut into strips)
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- 1 1/2 cups short-grain rice (such as calasparra or arborio)
- 2 tomatoes (coarsely chopped)
- 1 cup frozen peas
Directions
- Place stock and saffron in a medium saucepan on medium heat. Bring to a boil. Meanwhile, heat oil in a large paella pan or large deep skillet on high heat. Cook chicken for 3 mins each side, or until golden. Remove from pan.
- Cook chorizo in same pan on medium heat for 2 mins, or until crisp and brown. Remove from pan. Add pepper, onion and garlic to pan and cook for 3-5 mins, until soft. Add rice and cook on low heat for 2-3 mins. Add stock mixture; cover and simmer for 15 mins.
- Slice chicken and arrange over rice with chorizo, tomato and peas. Cover and simmer for 5-8 mins, without stirring, until rice is cooked and peas are heated through.
NutritionView More
420Calories
Sodium14% DV330mg
Fat20% DV13g
Protein45% DV23g
Carbs18% DV54g
Fiber16% DV4g
| Calories420Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium330mg14% |
| Potassium630mg18% |
| Protein23g45% |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber4g16% |
| Sugars7g14% |
| 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.
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