Dinner
Chicken and Rice
| Total time:
| Prep:
| Cook:
| Servings:
|
| 40 min |
10 min |
30 min |
5 |
Dietary Restrictions
Dairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-Free
Ingredients
-
5
chicken drumsticks
-
1
Tablespoon
olive oil
-
1
Teaspoon
paprika
-
1/2
Teaspoon
chili powder
-
1/2
Teaspoon
garlic powder
-
1/4
Teaspoon
turmeric
-
1/2
Teaspoon
salt
-
1/4
Teaspoon
pepper
-
1
Tablespoon
olive oil
-
3
garlic clove
-
1/2
onion
-
1/2
red bell pepper
-
1/4
Cup
cilantro
-
1/4
Teaspoon
turmeric
-
1/4
Teaspoon
cumin
-
1/4
Teaspoon
curry powder
-
1/4
Teaspoon
garlic powder
-
1/4
Teaspoon
oregano
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
black pepper
-
1
Cup
marinara sauce
-
1 1/4
Cup
low sodium vegetable stock
-
1
Cup
basmati rice
-
2/3
Cup
frozen peas
Directions
-
Place chicken drumsticks in a bowl. Condiment the chicken with olive oil, paprika, chili powder, garlic powder, turmeric, salt, and pepper. Mix well with clean hands to ensure the chicken is coated with spices.
-
Heat up some olive oil on a pan. Once hot add the chicken and cook on medium low heat for 5 minutes per side.
-
Once the chicken has been cooking for 10 minutes, remove from pan and set aside on a plate. On that same pan, add the ingredients for your sofrito. Add the olive oil, garlic cloves, red bell pepper, onion, and cilantro. Cook for 1 minute.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 475 kcal |
| Fat
| 19 g |
| Carbohydrates
| 44 g |
| Protein
| 30 g |
| Fiber
| 4 g |
| Sugar
| 5 g |
| Sodium
| 735 mg |
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