Chicken And Yellow Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Chicken, cut up* | |
| 2 | T | Olive oil |
| 1 | Onion, halved sliced thinly | |
| 2 | Garlic cloves, minced | |
| 1 | Tomatoes | |
| 4 | c | Water |
| 3 | Bay leaves | |
| 2 | t | Salt |
| 2 | c | Rice, raw |
| 1 | pn | Saffron |
| 1 | Green pepper, chopped | |
| 4 | oz | Green peas, small |
| 1 | Pimientos, small sliced | |
| 1 | t | Paprika |
| 1/2 | t | Cornstarch |
INSTRUCTIONS
Use chicken pieces as desired. Fry chicken in olive oil with onions and garlic. When browned on both sides, add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, saffron, green pepper, paprika, and cornstarch. Cook over medium-low heat for about 15 minutes. Add rice and cook for about 25 more minutes. If rice becomes dry, add more water as needed. Add peas and pimientos and cook for 10 more minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 488
Calories From Fat: 99
Total Fat: 11.3g
Cholesterol: 0mg
Sodium: 1913.2mg
Potassium: 443.7mg
Carbohydrates: 92.3g
Fiber: 9.1g
Sugar: 5.4g
Protein: 12.9g