| 1 x chicken - (3 1/2 to 4 lbs) cut 8 serving pcs |
1/4 chicken |
$0.98 per pound
|
$0.98 |
| 1 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 lrg onion minced |
1/4 onion |
$0.79 per pound
|
$0.07 |
| 1 lrg red bell pepper cut 1/2" pcs |
1/4 bell pepper |
$3.29 per pound
|
$0.30 |
| 4 x garlic cloves chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 2 tsp paprika |
1/2 teaspoon |
$1.79 per ounce
|
$0.07 |
| 2 c. long-grain white rice |
1/2 cup |
$4.19 per 80 ounces
|
$0.17 |
| 1Â 1/4 c. dry white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.88 |
| 1 can diced tomatoes - (14 ounce) including juice |
1/4 can |
$2.19 per 28 ounces
|
$0.13 |
| 1Â 3/4 c. chicken broth |
1/3 cup |
$0.99 per 14 1/2 ounces
|
$0.25 |
| 3/4 tsp crumbled saffron threads |
1/6 teaspoon |
$17.77 per 0.06 ounces
|
$1.37 |
| 1 x bay leaf (not California) |
1/4 bay leaf |
$3.59 per 2 ounces
|
$1.06 |
| 1 c. frzn peas (not thawed) |
1/4 cup |
$2.80 per 32 ounces
|
$0.10 |
| Â Â Minced fresh flat-leaf parsley for garnish |
1/4 parsley |
$1.09 per cup
|
$0.00 |
| Total per Serving |
$5.44 |
| Total Recipe |
$21.77 |
Suggestions?