Chicken Paella
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 381.8
- Total Fat: 9.6 g
- Cholesterol: 51.5 mg
- Sodium: 523.2 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 5.6 g
- Protein: 27.5 g
View full nutritional breakdown of Chicken Paella calories by ingredient
Introduction
Taken from Better Homes and Gardens Low Calorie Cookbook **Their recipe reports 333 calories per serving, 50 calories less than I calculated when entering the recipe in SparkPeople** Taken from Better Homes and Gardens Low Calorie Cookbook **Their recipe reports 333 calories per serving, 50 calories less than I calculated when entering the recipe in SparkPeople**Number of Servings: 4
Ingredients
-
1 large onion, chopped
1 large red sweet pepper, cut into thin strips
2 Tbsp. olive oil
12 oz. boneless, skinless chicken breasts, cut into bite size pieces
1/2 tsp. paprika
1/2 tsp bottled minced garlic
1/4 tsp ground turmeric
1 3/4 cups uncooked instant brown rice
1 14 oz can reduced sodium chicken broth
1/4 cup water
1/4 tsp salt
1/4 tsp. ground black pepper
2 medium tomatoes, seeded and chopped
1 cup frozen peas
Directions
1. In large skillet, cook and stir onion and sweet pepper in hot oil over medium heat about 4 minutes or until onion is tender.
2. Add chicken, paprika, garlic and turmeric. Cook and stir until chicken is brown. Stir in rice, broth, water, salt, and black pepper.
3. Bring to boiling, reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in tomatoes and peas. Cover and let stand 5 minutes before serving.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKO326.
2. Add chicken, paprika, garlic and turmeric. Cook and stir until chicken is brown. Stir in rice, broth, water, salt, and black pepper.
3. Bring to boiling, reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in tomatoes and peas. Cover and let stand 5 minutes before serving.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKO326.