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Ingredientes
- 2 chickens (about 1 1/2 lbs. each) cut up
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tbsp. extra virgin olive oil
- 1 lg. onion, minced
- 2 cloves garlic, chopped
- 2 c. chicken broth
- 6 tbsp. tomato sauce
- 2 pimentos slice
- 1/8 teaspoon saffron
- 1 c. converted rice
- 2 teaspoon grated lemon peel
- Minced parsley
- Lemon slice
Direcciones
- Season chicken with salt and pepper. Fry pcs in oil in 12 inch skillet till golden brown on all sides. Stir in onion and garlic; cook till tender but not brown. Add in chicken broth, tomato sauce, pimentos and saffron. Cover and simmer 15 min.
- Stir rice into chicken mix; cover tightly and simmer till chicken is tender and most of liquid is absorbed, 25 to 30 min. Season to taste with salt and pepper. Sprinkle with lemon peel and parsley. Garnish with lemon slice. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 12 servings | |
| Calories 473 | |
| Calories from Fat 300 | 63% |
| Total Fat 33.29g | 42% |
| Saturated Fat 9.19g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 635mg | 26% |
| Potassium 469mg | 13% |
| Total Carbs 2.1g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.89g | 1% |
| Protein 38.93g | 62% |
