11Ingredients
420Calories
55Minutes

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
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NutritionView more

420Calories
Sodium14%DV330mg
Fat20%DV13g
Protein45%DV23g
Carbs18%DV54g
Fiber16%DV4g

PER SERVING *

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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