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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the chicken with salt and pepper. In a large deep pan (rice will be cooked here, too) heat the oil and saute the chicken until golden on all sides. Remove chicken to a warm platter. | 2. Add the onion, garlic, and parsley to the oil and saute until the onion is soft. Add the pimentos, paprika, saffron, broth, wine, salt, and pepper and bring to a boil. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains. | 3. Bury the chicken in the rice. Cover and cook over low heat for about 20 minutes. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes. Transfer rice and chicken to a serving platter and garnish with a little parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3		cut	-	-	-	-
extra virgin olive oil	6	tablespoons		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	4	tablespoons	chopped	50.66	11.2404	2.1624	0.17
salt pepper				-	-	-	-
parsley	6	tablespoons	chopped	8.208	1.4432	0.6772	0.1801
wood fire piquillo pepper	5		roasted	-	-	-	-
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
chicken broth	3 1/2	cups		273.42	6.615	38.9844	9.1728
white wine	1/2	cup		-	-	-	-
white rice	2	cups		1350.5	295.815	26.381	2.4419999999999997

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