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Ingredientes
- 3 tablespoons olive oil (preferably extra-virgin)
- 1 cup onion, chopper
- 1 tablespoon garlic, preminced oil-packed
- 1 can (15 ounces) tomatoes, diced pepper-onion-seasoned
- 1 can (14 ounces) chicken broth
- 1 cup drained roasted red bell peppers
- 1 cup (7 ounces) rice yellow saffron
- 1/2 cup frozen peas
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 pounds boneless, skinless chicken thighs
- 1/2 pound chicken sausage
Direcciones
- 1.Preheat the oven to 350°F.
- 2.In a large glass bowl, combine the oil, onion, and garlic. Cover with plastic wrap, leaving a small corner vent. Microwave on high power for 3 minutes, or until the onion is softened. Carefully
- 3.transfer the onion mixture to a 13" x 9" baking dish, along with the tomatoes (with juice), broth, roasted peppers, rice, peas, black pepper, and salt. Stir to combine. Add the chicken
- 4.and sausage, pressing to embed them into the rice mixture. Cover tightly with aluminum foil. Bake for 1 hour, or until the chicken is no longer pink and the juices run clear. Let stand,
- 5.covered, for 10 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 93 | 33% |
| Total Fat 10.42g | 13% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.07g | |
| Cholesterol 69mg | 23% |
| Sodium 519mg | 22% |
| Potassium 396mg | 11% |
| Total Carbs 26.44g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.34g | 2% |
| Protein 20.3g | 32% |
