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Ingredientes
- 1 x Frying chicken, cut up
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 x Clove garlic, chopped
- 1/8 tsp Saffron pwdr
- 3 c. Broth or possibly bouillon
- 2 Tbsp. Dry sherry
- 1 can (16 Ounce) peas, liquid removed
- 1/2 c. Stuffed green olives, sliced
- 2 c. Cooked rice
Direcciones
- In slow-cooking pot, combine chicken with salt, pepper, garlic and saffron.
- Pour chicken broth and sherry over chicken. Cover and cook on low for 4 to 6 hrs. Drain chicken; save 2 c. of the broth. Turn control to high. In slow-cooking pot, combine chicken, 2 c. broth, peas, olives, and cooked rice. Cover and cook on high another 20 to 30 min, or possibly till warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 571g | |
| Recipe makes 5 servings | |
| Calories 704 | |
| Calories from Fat 360 | 51% |
| Total Fat 39.98g | 50% |
| Saturated Fat 11.16g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 1557mg | 65% |
| Potassium 677mg | 19% |
| Total Carbs 28.83g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.65g | 2% |
| Protein 52.5g | 84% |
