Recipe by Cooking Light April 1995


Recipe Summary test

7 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Combine the first 4 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat.

  • Remove chicken thighs from broth. Strain broth through a colander into a bowl, and discard solids. Add enough water to broth to equal 3 cups, and set broth mixture aside.

  • Remove the chicken from bones, and cut meat into bite-size pieces. Discard bones.

  • Heat the oil in Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 6 minutes or until lightly browned. Add rice, paprika, and saffron; cook 2 minutes, stirring constantly. Add the broth mixture, wine, salt, and pepper; cook 6 minutes or until half of liquid is absorbed, stirring occasionally. Stir in chicken. Cover and bake at 325° for 12 minutes or until rice is just tender and liquid is nearly absorbed. Sprinkle each serving with chopped parsley.

Nutrition Facts

303 calories; calories from fat 16%; fat 5.5g; saturated fat 1.2g; mono fat 1.6g; poly fat 1.9g; protein 18.7g; carbohydrates 41g; fiber 2.3g; cholesterol 62mg; iron 3.5mg; sodium 404mg; calcium 30mg.