| 5 Boneless and skinless chicken thighs, cut in quarters |
5/8 chicken thighs |
$2.75 per pound
|
$0.16 |
| 1 lb of pork, cut in 1 inch pieces (does not have to be an expensive cut) |
2 oz |
$4.49 per pound
|
$0.56 |
| 1 medium red bell pepper, chopped |
1/8 bell pepper |
$3.29 per pound
|
$0.11 |
| 2 medium red tomatoes, seeded and chopped |
1/4 tomatoes |
$1.99 per pound
|
$0.13 |
| 2 medium yellow onions, chopped |
1/4 onions |
$0.79 per pound
|
$0.05 |
| 6 cloves of garlic, chopped |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1/2 cup of pitted green olives (ok they're fruit) cut in halves |
1 tablespoon |
n/a
|
|
| 1/2 cup of pitted black olives cut in halves |
1 tablespoon |
n/a
|
|
| 1 cup of thawed frozen baby peas (or green beans, cut and parboiled) |
2 tablespoons |
$2.80 per 32 ounces
|
$0.05 |
| 1 cup of garbanzo beans (this is unique to my recipe and have found that it works) |
2 tablespoons |
$1.25 per 16 ounces
|
$0.07 |
| 1/4 cup of chopped parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 3 cups of rice (either Bomba or Calasparra) |
1/3 cup |
$4.19 per 80 ounces
|
$0.13 |
| 6 cups of chicken broth |
3/4 cup |
$0.99 per 14 1/2 ounces
|
$0.43 |
| 1/2 cup of dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.17 |
| 1/4 cup of olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1/4 teaspoon of Spanish smoked paprika |
0.03 teaspoon |
$1.79 per ounce
|
$0.00 |
| 1 teaspoon of saffron threads |
1/8 teaspoon |
$17.77 per 0.06 ounces
|
$0.91 |
| 3 tablespoons of pimientos |
1 1/8 teaspoons |
n/a
|
|
| 6 to 8 lemon wedges (for garnish) |
7/8 lemon |
$0.80 per item
|
$0.70 |
| Total per Serving |
$3.62 |
| Total Recipe |
$28.99 |
Suggestions?