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Published originally in lareira.net by Marta, on 16/06/2002

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Rice With Cockles and Chiken

Ingredients

6 people
Recalculate quantities
people
Nutrition Facts
Rice With Cockles and Chiken
Amount Per Serving
Calories 551 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 111mg 37%
Sodium 898mg 37%
Potassium 574mg 16%
Total Carbohydrates 69g 23%
Dietary Fiber 2g 8%
Sugars 0.1g
Protein 36g 72%
Vitamin A 0.004%
Vitamin C 0.4%
Calcium 0.04%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

6 people
Recalculate quantities
people
Nutrition Facts
Rice With Cockles and Chiken
Amount Per Serving
Calories 551 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 111mg 37%
Sodium 898mg 37%
Potassium 574mg 16%
Total Carbohydrates 69g 23%
Dietary Fiber 2g 8%
Sugars 0.1g
Protein 36g 72%
Vitamin A 0.004%
Vitamin C 0.4%
Calcium 0.04%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.
Directions
  1. Wash the cockles and leave to soak for 1 hour in water with coarse salt. After 1 hour, drain the cockles and wash them again. Set aside.
  2. Brown the clove of garlic, filleted, in olive oil.
  3. Then, add the chicken, chopped and seasoned with garlic salt, and brown.
  4. Meanwhile, heat up the liter of water and add the saffron to it.
  5. Once the chicken is browned, add the rice and fry gently to seal it.
  6. Add the cockles and mix them with the chicken and the rice.
  7. Pour the water with the saffron and salt.
  8. Cook, covered, until the water is completely evaporated (20 minutes aprox)
  9. Add the peas, drained, cover and let settle for 5 minutes.
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