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Add a photoServings: 4
Ingredients
- 2 Tbsp. Oil
- 2 lb Chicken thighs & legs
- 1/2 tsp Paprika
- 1 Tbsp. Cilantro, minced
- 1/2 c. Onion, diced
- 1 x Clove garlic, crushed
- 1Â 1/2 c. Water
- 1/2 c. White wine
- 3 x Tomatoes, diced
- 1 x Bouillon cube
- 1 x Bay leaf
- 1/2 tsp Oregano
- 1 tsp Mixed vegetable seasoning
- 1/2 tsp Basil
- 1 c. Celery
- 1/2 c. Almonds
- 3/4 c. Short grain brown rice
- 3/4 c. Wild rice
- 2 c. Peas
Directions
- Heat oil and brown chicken in it for 10 min. Add in paprika, cilantro, onion and garlic. Saute/fry till onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 min; add in peas and simmer another 10-20 min or possibly till rice is ready.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 608g | |
| Recipe makes 4 servings | |
| Calories 793 | |
| Calories from Fat 336 | 42% |
| Total Fat 37.63g | 47% |
| Saturated Fat 8.81g | 35% |
| Trans Fat 0.57g | |
| Cholesterol 151mg | 50% |
| Sodium 383mg | 16% |
| Potassium 1004mg | 29% |
| Total Carbs 65.62g | 17% |
| Dietary Fiber 7.2g | 24% |
| Sugars 6.64g | 4% |
| Protein 42.42g | 68% |
