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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350. | 2. Cut the chicken legs in half. | 3. Heat the oil in a 12-inch paella pan or large flameproof casserole and brown the chicken pieces on both sides. | 4. Add the onion and garlic and stir in the turmeric. | 5. Cook for 2 minutes over medium heat. | 6. Dice the ham and add to the pan, with the rice and stock. | 7. Bring to a boil and season to taste, then lower the heat, cover and cook for 10 minutes. | 8. Remove from the heat and add the chopped tomatoes, sliced pepper, and frozen peas. | 9. Return to the heat and cook, stirring frequently, for 10-15 minutes more, or until the chicken is tender and fully cooked and the rice has absorbed the stock. | ---------------------------------------------------------------------------

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
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
ham	4	ounces	smoked	277.83	0.0	19.7656	21.3986
grain rice	1	cup		-	-	-	-
chicken stock	2 1/2	cups		216.0	21.18	15.12	7.2
tomato	4		peeled seeded chopped	248.2759	55.0525	12.9535	2.1589
red bell pepper	1		seeded sliced	-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
salt pepper				-	-	-	-

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