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Receta Spanish Chicken With Yellow Rice

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Raciónes: 6

Ingredientes

Cost per serving $0.86 view details

Direcciones

  1. 1. Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Heat oil in large Dutch oven over medium-high heat. Add in chicken in two batches and cook 4 min per side till browned; transfer to plate.
  2. 2. Add in green pepper, celery, onions and garlic to Dutch oven; cook 5 min, stirring occasionally, till vegetables have softened. Add in cumin; cook 30 seconds.
  3. 3. Stir in tomatoes with juice, breaking up tomatoes with a spoon. Stir in broth, remaining 1 tsp. salt and 1/4 tsp. pepper. Return chicken to Dutch oven, stirring to cover with sauce. Bring to boil; reduce heat to medium, cover and simmer 20 min. Uncover and simmer 20 min more till chicken is cooked through. Combine flour and wine in small bowl.
  4. Stir into stew and cook 5 min.
  5. 4. Make Yellow Rice: Meanwhile, bring water to boil in medium saucepan; stir in rice, salt and turmeric. Reduce heat; cover and simmer 20 min till liquid is evaporated and rice is tender.
  6. 5. Serve chicken with rice.
  7. Tablespoons(Cooking):"0:55"
  8. NOTES : This simple yet savory chicken dish calls for whole chicken legs, that are usually a good bargain at the supermarket. Tip: To easily skin the chicken legs, grasp the skin with paper towels and pull it off the leg in one piece.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 418g
Recipe makes 6 servings
Calories 295  
Calories from Fat 28 9%
Total Fat 3.16g 4%
Saturated Fat 0.51g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 863mg 36%
Potassium 413mg 12%
Total Carbs 59.07g 16%
Dietary Fiber 3.0g 10%
Sugars 3.95g 3%
Protein 6.67g 11%
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