Creole Chicken and Rice

Name: Creole Chicken and Rice
Total time: 45 min
Yield: 4
Cuisine: American, North America
Ingredients: 2 Tbsps olive oil; 4 skinless, boneless Chicken breasts (thickly sliced); 1.5 cups Chorizo (thickly sliced); 1 onion (sliced); 2 cloves garlic cloves (chopped); 2 red Bell pepper (seeds removed, chopped); 1 red chili pepper (seeds removed, diced); 1.5 cups Long grain rice; 1 tsp paprika; 5 ozs canned Tomatoes; 3 Tomatoes (chopped); 2 cups hot chicken stock; 1 bay leaf; salt; freshly ground Black pepper; 1 cup peas; cilantro

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Health Score:

87 / 100

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

890

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	890 cal.	(42 %)
Protein	78 g	(80 %)
Fat	42 g	(36 %)
Carbohydrates	49 g	(33 %)
Sugar added	0 g	(0 %)
Roughage	6.5 g	(22 %)

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more nutritional values

Vitamin A	0.4 mg	(50 %)
Vitamin D	0 μg	(0 %)
Vitamin E	5 mg	(42 %)
Vitamin K	39.6 μg	(66 %)
Vitamin B₁	0.8 mg	(80 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	42.6 mg	(355 %)
Vitamin B₆	1.9 mg	(136 %)
Folate	158 μg	(53 %)
Pantothenic acid	3.3 mg	(55 %)
Biotin	16.5 μg	(37 %)
Vitamin B₁₂	3 μg	(100 %)
Vitamin C	148 mg	(156 %)
Potassium	1,465 mg	(37 %)
Calcium	100 mg	(10 %)
Magnesium	137 mg	(46 %)
Iron	5.9 mg	(39 %)
Iodine	9 μg	(5 %)
Zinc	6.3 mg	(79 %)
Saturated fatty acids	14.8 g
Uric acid	606 mg
Cholesterol	228 mg
Complete sugar	8 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 2 Tbsps olive oil; 4 skinless, boneless Chicken breasts (thickly sliced); 1 ½ cups Chorizo (thickly sliced); 1 onion (sliced); 2 cloves garlic cloves (chopped); 2 red Bell pepper (seeds removed, chopped); 1 red chili pepper (seeds removed, diced); 1 ½ cups Long grain rice; 1 tsp paprika; 5 ozs canned Tomatoes; 3 Tomatoes (chopped); 2 cups hot chicken stock; 1 bay leaf; salt; freshly ground Black pepper; 1 cup peas

To garnish: cilantro

How healthy are the main ingredients?

Long grain rice Tomato olive oil garlic clove Chicken breast onion

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Preparation steps

Heat 1 tablespoon oil in a heavy pan and brown the chicken and chorizo on all sides. Remove from the pan and set aside.

Add the onion, garlic, peppers and chillies to the pan and cook for about 5 minutes until the vegetables start to colour and soften.

Add the remaining oil to the pan and stir in the rice and paprika, until the rice is well coated. Add all the tomatoes, stock, bay leaf and salt and pepper to taste. Add the chicken and sausage to the pan.

Cover and bring to a boil. Simmer gently for about 15-20 minutes or until the rice and chicken are tender, stirring once or twice during cooking. Add the peas and cook for 4-5 minutes.

Remove the bay leaf and place on warm serving plates. Garnish with coriander.

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