| 3 tablespoons olive oil (preferably extra-virgin) |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 1 cup onion, chopper |
2 tablespoons |
$0.79 per pound
|
$0.03 |
| 1 tablespoon garlic, preminced oil-packed |
3/8 teaspoon |
$4.00 per pound
|
$0.01 |
| 1 can (15 ounces) tomatoes, diced pepper-onion-seasoned |
1 7/8 fl oz |
$2.19 per 28 ounces
|
$0.07 |
| 1 can (14 ounces) chicken broth |
1 3/4 fl oz |
$0.99 per 14 1/2 ounces
|
$0.12 |
| 1 cup drained roasted red bell peppers |
2 tablespoons |
$3.29 per pound
|
$0.14 |
| 1 cup (7 ounces) rice yellow saffron |
7/8 oz |
$4.19 per 80 ounces
|
$0.05 |
| 1/2 cup frozen peas |
1 tablespoon |
$2.80 per 32 ounces
|
$0.03 |
| 1/2 teaspoon ground black pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/4 teaspoon salt |
0.03 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 pounds boneless, skinless chicken thighs |
1/4 lb |
$2.75 per pound
|
$0.69 |
| 1/2 pound chicken sausage |
1 oz |
n/a
|
|
| Total per Serving |
$1.20 |
| Total Recipe |
$9.62 |
Suggestions?