Spanish Chicken
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
27.2g
Energy (kJ)
1541kJ
Energy (kcal)
368kcal
Carbohydrate incl. fibre (g)
43.4g
Carbohydrate excl. fibre (g)
39.9g
Sugar (g)
6.8g
Fibre (g)
3.5g
Fat (g)
9.5g
Saturated fat (g)
2.9g
Unsaturated fat (g)
1.4g
Monounsaturated fat (g)
0.8g
Polyunsaturated fat (g)
0.6g
Trans fat (g)
0.0g
Cholesterol (mg)
72mg
Sodium (mg)
671mg
Salt (g)
1.67g
Vitamin A (IU)
830IU
Vitamin C (mg)
38.7mg
Calcium (mg)
63mg
Iron (mg)
3.59mg
Potassium (mg)
787mg
Total
108.8g
6165kJ
1473kcal
173.7g
159.6g
27.0g
14.1g
37.8g
11.8g
5.8g
3.2g
2.2g
0.0g
287mg
2682mg
6.70g
3321IU
154.7mg
251mg
14.38mg
3148mg
- 100 g chorizo-style pork sausage skinned thickly sliced into rounds
- 1 onion chopped
- 350 g boneless skinless chicken breast cubed
- 1/2 red pepper deseeded diced
- 1/2 green pepper deseeded diced
- 2 garlic cloves, chopped
- 1 Knorr paprika
- 150 g long grain rice
- 250 ml water
- 1/2 Knorr Chicken Stock Cube
- 2 tablespoon tomato puree
- 400 g can chopped tomatoes
- 1 In a non stick frying pan dry fry the chorizo sausage with the onion until lightly golden brown, add the chicken and peppers and fry until lightly golden, then fry the garlic for 1 minute.
- 2 Add the Knorr Paprika Flavour Pot, rice, chicken stock, puree and tomatoes and stir to combine. Season to taste with freshly ground black pepper.
- 3 Bring to the boil, cover with a tight fitting lid, reduce to a simmer and cook very gently for about 25-30 minutes until the rice is just cooked. Serve garnished with lemon wedges and parsley, if liked.
