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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium pot, simmer chicken stock w/ bay leaf and saffron. | 2. Season chicken tenders w/ paprika, S&P. | 3. In paella pan or 15” skillet, on med-high, heat 1.5 TBSP olive oil and sauté chicken tenders until browned on both sides. Remove from pan and set aside in large bowl. | 4. Add sausage to skillet and brown on both sides. Add sausage to bowl w/ chicken, keeping any grease and remaining oil in the pan. | 5. Add onion, red bell pepper, garlic, red pepper flakes, S&P to pan. Saute until soft (add extra oil here if necessary). | 6. Add rice and toast 3-4 minute. | 7. Add all chicken stock to pan, stir, reduce heat, cover and let simmer 10 minute. | 8. Stir in chicken, sausage and shrimp, top w/ peas, cover and let simmer 10 more minutes. | 9. Remove from heat, garnish w/ green onions. | 10. Serve w/ lemon wedges and Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white onion	1			64.0	14.944	1.76	0.16
red bell pepper	1			-	-	-	-
grain rice	2	cups		-	-	-	-
sausage link	2 -3		cut	0.0	0.0	0.0	0.0
chicken tender	1	package	cut	-	-	-	-
shrimp	15 -20		uncooked thawed	0.0	0.0	0.0	0.0
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
pea	1	cup	drained	41.16	7.399	2.7439999999999998	0.196
chicken stock	1	box		-	-	-	-
bay leaf	1			-	-	-	-
saffron	1	tablespoon		6.51	1.3728	0.24	0.1228
garlic clove	2 -3		chopped	-	-	-	-
red pepper flake	2	teaspoons		-	-	-	-
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
olive oil	1 -3	tablespoon		0.0	0.0	0.0	0.0
salt pepper	1 -2	teaspoon		-	-	-	-
lemon	1		cut	1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.