Ingredients
Contains: Celery
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 694
- total 2776
- Protein
- 42.4 g
- total 169.4 g
- Carbs
- 75 g
- total 299.9 g
- Fat
- 25.3 g
- total 101.3 g
Estimated · based on 14 of 16 ingredients
Method
- 1
- chicken thigh700 g
- olive oil3 tbsp
- saltto taste
Brown the chicken thighs — Season the chicken with salt and pepper. Heat the oil in a wide pan and brown the thighs for 10 minutes until golden. Remove and set aside.
- 2
- onion1
- garlic4
- tomato paste2 tbsp
- smoked paprika1 tsp
- ground cumin1 tsp
Sauté the aromatics — Soften the onion, pepper, and garlic for 5 minutes. Stir in the tomato paste, smoked paprika, and cumin and cook for 1 minute.
- 3
- white rice300 g
- saffron½ tsp
- chicken stock7 dl
Stir in rice and saffron — Stir in the rice and saffron to coat, then pour in the stock. Nestle the chicken back in and bring to a gentle boil.
- 4
- white rice300 g
- peas100 g
- fresh cilantro3 tbsp
- lime1
Simmer until tender — Cover and simmer for 18 minutes, adding the peas in the last 5, until the rice is tender. Rest 5 minutes, then scatter with cilantro and serve with lime wedges.
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