- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2010
Ingredients
Method
Stir saffron into broth; let stand for 10 minutes. Meanwhile, sprinkle salt over chicken. In large skillet, heat half of the oil over medium-high heat; brown chicken. Transfer to plate.Add remaining oil to pan; cook onion and red pepper over low heat until onion is translucent, 10 minutes.
Stir in garlic and tomato paste; cook for 30 seconds. Stir in rice; cook, stirring, for 1 minute.
Add saffron broth, 3/4 cup (175 mL) water, wine, chorizo and paprika. Return chicken to pan; bring to boil. Cover and cook over medium-low heat until rice is tender and no liquid remains, about 20 minutes. Stir in parsley. Let stand for 5 minutes.
Nutritional facts Per serving: about
- Sodium 708 mg
- Protein 33 g
- Calories 536.0
- Total fat 24 g
- Potassium 516 mg
- Cholesterol 119 mg
- Saturated fat 7 g
- Total carbohydrate 44 g
%RDI
- Iron 17.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 11.0
- Vitamin C 50.0
