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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 shallow dish mix flour, salt, pepper and paprika. Drege the chicken in the flour mixture. In a large skillet heat oil and brown chicken on both sides; about 5 minutes per side. Remove the chicken from the oil and keep warm. | 2. In a mixing bowl combine stock, tomatoes, salt and pepper (to taste), saffron and oregano. | 3. Brown rice in the left over oil in the skillet. Add onion and garlic and saute until onions are translucent. Place chicken back in skillet and add stock mixture. | 4. Bring to a boil and then let simmer for 10-15 minutes or until rice is fluffy and chicken is cooked all the way through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
chicken breast	2		cut	1560.3596	0.0	189.1482	83.9147
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
salt pepper				-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
hot paprika	1	teaspoon		-	-	-	-
saffron thread	1	pinch		-	-	-	-
salt pepper				-	-	-	-

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