Spanish · Dinner
Chicken and Vegetable Rice Pot (Low-Calorie)
Chicken thigh simmered with sofrito, saffron and bell peppers in a light tomato-tinged broth, spooned over short-grain rice cooked to absorb the pan juices. Trimmed of excess oil and skin, this Spanish-style rice pot keeps its smoky paprika depth while staying lean, bright and gently spiced.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
392Calories
34.8gProtein
10.9gFat
42.1gCarbs
6.2gSugar
4.3gFiber
410mgSodium
163mgChol
2.6gSat Fat
790mgPotassium
68mgCalcium
3.1mgIron
0.5mcgVitamin B12
38mgVitamin C
gluten-free
low-calorie
low-calorie
Instructions
1
Prep
Trim chicken thigh of visible fat and cut into chunks. Mince garlic, dice onion finely, and slice bell pepper. Steep saffron threads in warm water.
2
Sauté
Heat olive oil in a small saucepan over medium heat. Cook onion and garlic for 3 minutes until soft and translucent.
3
Simmer
Add chicken, sear for 4 minutes until lightly browned. Stir in paprika and bell pepper, cook 1 minute. Pour in tomato, stock, saffron water, and rice. Bring to boil, cover, reduce to low heat, and simmer for 18 minutes until rice is tender, stirring halfway through.
4
Plate
Stir in peas, cook uncovered for 2 minutes until bright green. Rest covered 5 minutes. Spoon into bowl, scatter with parsley, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g skinless, boneless chicken thigh, trimmed of visible fat
- 2/3 cup130g bomba or short-grain paella rice
- 2 pinch2 pinch saffron threads, steeped in 2 tbsp warm water
- 1 tsp1 tsp smoked paprika
- 4 cloves4 cloves garlic
- 11 onion
- 11 red bell pepper
- 1/2 cup120g canned crushed tomato
- 1 1/2 cup360ml low-sodium chicken stock
- 2 tsp2 tsp olive oil
- 4 tbsp4 tbsp frozen peas
- 22 lemon wedge, for serving
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
