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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate chicken legs at joint; sprinkle with 1/4 tsp each of the salt and pepper In large deep skillet, heat oil over medium heat; cook chicken, turning once, for 20 minutes or until golden brown. | 2. Remove and set aside. | 3. Drain fat from pan. | 4. Cook onions and garlic, stirring, for 3 minutes. | 5. Add paprika, turmeric, cayenne, and remaining salt and pepper; cook, stirring, for 30 seconds. | 6. Coarsely chop tomatoes and add along with juice to pan, stirring to scrape up brown bits. | 7. Add stock and rice; bring to boil. | 8. Return chicken to pan; reduce heat, cover and simmer for 30 minutes or until juices run clear when chicken is pierced and rice is just tender. | 9. Stir in red pepper and peas; cover and cook for 10-15 minutes or until liquid is absorbed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	4			3880.5421	3.0827	296.8433	289.2273
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
turmeric	3/4	teaspoon		7.02	1.5106	0.2178	0.0731
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
tomato	1	can		40.2099	8.6898	1.9658	0.4468
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
grain rice	2	cups		-	-	-	-
red pepper	1		cut sweet	1.25	0.2753	0.0584	0.0138
pea	1	cup		41.16	7.399	2.7439999999999998	0.196

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