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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. RICE. | 2. In a medium saucepan bring stock to boil. | 3. Add saffron and juice and zest of lemon. | 4. Add rice. | 5. Cover pot and reduce heat to low and simmer for 18 to 20 minutes. | 6. fluff with fork. | 7. CHICKEN. | 8. In a alrge skillet add heat1 tablespoon of oil, brown chicken seasoned with salt and pepper. | 9. remove chicken and add the 2nd tablespoon of oil, heat. | 10. Add Garlic and Onion and saute for 2 minutes until they begin to soften. | 11. stir in bay, capers and olves. | 12. Add wine and cook for 1 minute picking up any pan drippings. | 13. Add stock and bring liquid to simmer. | 14. Return chicken and cook for 15 minutes. | 15. serve with saffron rice and garnish with lots of chopped parsley. The recipe also calls for toasted almonds to be added at this point. (although we leave them out). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
saffron thread	2	pinches		-	-	-	-
white rice	2	cups		1350.5	295.815	26.381	2.4419999999999997
lemon juice	1			3.355	1.0523	0.0534	0.0366
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chicken breast	6			-	-	-	-
salt pepper				-	-	-	-
garlic clove	4		crushed	-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
bay leaf	1			-	-	-	-
caper	1/3	cup		10.5493	2.2429	1.0825	0.3945
spanish olive	1/2	cup		-	-	-	-
white wine	1	cup		-	-	-	-
chicken stock	1	cup		345.6	33.888000000000005	24.191999999999997	11.52
parsley	1/3	cup		7.2	1.266	0.594	0.158

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