Serve with: Hearts of Romaine Salad
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2000
In large deep skillet or Dutch oven, heat oil over medium-high heat; brown chicken all over. Remove and set aside.
Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes. Add paprika, salt, turmeric and pepper; cook, stirring, for 30 seconds. Add tomatoes, stock and rice; bring to boil.
Return chicken to skillet; reduce heat, cover and simmer for 25 minutes or until juices run clear when chicken is pierced and rice is almost tender.
Add zucchini; cook, covered, for 6 minutes or until rice is tender.
Nutritional facts <b>Per serving:</b> about
- Sodium 1396 mg
- Protein 33 g
- Calories 513.0
- Total fat 10 g
- Cholesterol 95 mg
- Saturated fat 2 g
- Total carbohydrate 72 g
- Iron 29.0
- Folate 19.0
- Calcium 10.0
- Vitamin A 25.0
- Vitamin C 47.0