Spanish Chicken with Rice and Tomatoes
silicon (Si)
Vitamin C
selenium (Se)
Vitamin PP
Vitamin B6
Vitamin K
Description
Flavorful Spanish dish with chicken, rice, bell peppers and tomatoes with paprika
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Chicken (thigh) — 100 г
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White polished rice — 35 г
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Onion — 0.25 шт
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Garlic — 1 зубчик
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Bell pepper (green) — 0.25 шт
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Bell pepper (red) — 0.25 шт
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Tomatoes — 65 г
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Tomato paste — 0.5 ст.л.
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Canned green peas — 15 г
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Ground sweet paprika — 0.5 ч.л.
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Olive oil (extra virgin) — 6 мл
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Sunflower oil (refined) — 6 мл
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Parsley (fresh) — 1 веточка
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Lemon — 0.25 шт
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Table salt — 0.5 ч.л.
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Ground black pepper — 1 щепотка
- Season the chicken thigh with salt, pepper and half of the paprika. Heat a mixture of sunflower and olive oil in a skillet.
- Fry the chicken thigh over medium heat on both sides until golden brown (5-7 minutes per side). Transfer to a plate.
- Dice the onion finely and mince the garlic. Sauté the onion in the same skillet for 3-4 minutes until soft, add the garlic and cook for 1 more minute.
- Dice the bell peppers, add to the skillet and cook for 5 minutes until softened.
- Dice the tomatoes, add to the vegetables along with the tomato paste and remaining paprika. Stir and simmer for 5 minutes.
- Pour in 200 ml of hot water and bring to a boil. Add the rice, stir, season with salt and pepper.
- Place the chicken thigh on top of the rice, cover with a lid and cook over low heat for 20-25 minutes until the rice and chicken are cooked through.
- Add the green peas 5 minutes before done. Let the dish rest covered for 5 minutes.
- Serve sprinkled with chopped parsley and a squeeze of lemon juice.
472
107 kcal / 100 g
kcal
24.4 g
5.5 g / 100 g
Protein
42.7 g
9.7 g / 100 g
Carbohydrates
22.7 g
5.2 g / 100 g
Fats
3.1 g
0.7 g / 100 g
Ash
6.1 g
1.4 g / 100 g
Fiber
66.7%
Water
5.9 g
1.3 g / 100 g
Sugars
28.5 g
6.5 g / 100 g
Starch
0.19 g
0.04 g / 100 g
Omega-3
6.4 g
1.45 g / 100 g
Omega-6
4.3 g
1.0 g / 100 g
SFA
