Piquillo Pepper Chicken with Spanish Rice

EVERYDAY WITH RACHAEL RAY
14Ingredients
10Minutes
610Calories

Ingredients

US|METRIC
  • 3 cups chicken broth
  • 1 handful golden raisins
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 1/2 teaspoon turmeric
  • 1 pinch saffron threads (or 1 envelope saffron powder)
  • 1 1/2 cups white rice
  • 4 skinless boneless chicken breast halves (about 1-3/4 pounds)
  • salt
  • freshly ground pepper
  • 4 piquillo peppers (jarred, or 2 jarred roasted red peppers, drained and sliced)
  • 1/2 cup dry sherry
  • 2 tablespoons butter (chilled and cut into pieces)
  • 1/2 cup flat-leaf parsley (chopped, a generous handful)
  • 1/2 cup sliced almonds (lightly toasted, a generous handful)
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    NutritionView More

    610Calories
    Sodium28% DV660mg
    Fat42% DV27g
    Protein31% DV16g
    Carbs26% DV78g
    Fiber16% DV4g
    Calories610Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol25mg8%
    Sodium660mg28%
    Potassium610mg17%
    Protein16g31%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate78g26%
    Dietary Fiber4g16%
    Sugars9g18%
    Vitamin A15%
    Vitamin C20%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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