Rice with chicken and vegetables

Published by Miguel on 29/05/17

Ingredients

Servings 4 people


  • 2 chicken thigh boneless and skinless
  • 240 g rice
  • 2 garlic clove
  • 1 onion small
  • 3 green bean
  • 2 mushroom
  • 1 tomato crushed
  • 1 tsp saffron
  • 750 g water
  • sugar
  • salt
  • extra virgin olive oil

Nutrition

Calories: 435kcal | Carbohydrates: 58g | Protein: 19g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 1040mg | Potassium: 468mg | Fiber: 3g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 11.6mg | Calcium: 10mg | Iron: 0.4mg

Step by step instructions

  • Brown the chicken in olive oil, remove and set aside.
  • In this same oil add the garlic cloves (filleted), the onion (minced), and the green beans and the mushrooms (chopped).
  • When the vegetables are half fried, add the tomato, crushed and season with a bit of sugar and the same quantity of salt.
  • The tomato deglazes the bottom of the pan.
  • Cover and cook for some minutes.
  • Add the rice, fry gently, and then the chicken.
  • Pour the water, add the salt and the saffron.
  • Cook for 17 minutes or until the water evaporates completely.
  • Lett settle, covered, for 5 minutes before serving.
Arroz con pollo y verduras
Rice with chicken and vegetables

Ingredients

Servings 4 people


  • 2 chicken thigh boneless and skinless
  • 240 g rice
  • 2 garlic clove
  • 1 onion small
  • 3 green bean
  • 2 mushroom
  • 1 tomato crushed
  • 1 tsp saffron
  • 750 g water
  • sugar
  • salt
  • extra virgin olive oil

Step by step instructions

  • Brown the chicken in olive oil, remove and set aside.
  • In this same oil add the garlic cloves (filleted), the onion (minced), and the green beans and the mushrooms (chopped).
  • When the vegetables are half fried, add the tomato, crushed and season with a bit of sugar and the same quantity of salt.
  • The tomato deglazes the bottom of the pan.
  • Cover and cook for some minutes.
  • Add the rice, fry gently, and then the chicken.
  • Pour the water, add the salt and the saffron.
  • Cook for 17 minutes or until the water evaporates completely.
  • Lett settle, covered, for 5 minutes before serving.
Arroz con pollo y verduras
Nutrition Facts
Rice with chicken and vegetables
Amount Per Serving
Calories 435 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 54mg18%
Sodium 1040mg43%
Potassium 468mg13%
Carbohydrates 58g19%
Fiber 3g12%
Sugar 5g6%
Protein 19g38%
Vitamin A 300IU6%
Vitamin C 11.6mg14%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.