Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1/4 cup of the olive oil in a large pan. Add the chicken and cook until done and browned on all sides. Set aside. | 2. Clean the pan and heat the remaining olive oil over medium heat. Add the onion and cook for five minutes. | 3. Add the garlic and green pepper and cook for three minutes. | 4. Add the sherry and cook for another one minute. | 5. Pour in the rice and saute for five minutes. | 6. Mix in the broth, saffron, turmeric, browned chicken and 1 1/2 tablespoons of the rosemary and cook for 15 minutes. | 7. Sprinkle in the remaining rosemary and stir. | 8. Arrange the zucchini over the rice, cover and cook for a further 10 minutes or until the rice and chicken are tender, and the broth has been absorbed. | 9. Allow to cool for five minutes; serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
chicken	2 1/2		boneless skinless cut	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
green pepper	1		chopped	32.8	7.6096	1.4104	0.2788
sherry	3	ounces		75.65	0.0	16.83	0.425
rice	1 1/2	cups	uncooked	1053.0	232.0695	19.3342	1.6965
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
saffron	1/4	teaspoon		0.5425	0.1144	0.02	0.0102
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
rosemary	3	tablespoons	chopped	6.681	1.0557	0.1688	0.2989
zucchini	3		cut	10.08	1.4928	1.3008	0.192
salt pepper				75.65	0.0	16.83	0.425

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