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    You are in: Home / Recipes / Piquillo Pepper Chicken With Spanish Rice Recipe
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    Piquillo Pepper Chicken With Spanish Rice

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    bricookie55's Note:

    From Everyday with Rachael Ray Magazine.

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    Units: US | Metric


    1. 1
      In small saucepan, bring broth, raisins, 1 tablespoons olive oil, turmeric, and saffron to a boil. Stir in rice, cover pot and simmer over low heat for about 18 minutes or until water is absorbed.
    2. 2
      While the rice is cooking, heat the remaining 2 tablespoons olive oil over medium-high heat in a large skillet. Season chicken with salt and pepper and add to skillet. Cook for 6 minutes on each side, until no longer pink. Transfer to a plate to keep warm until the rest of the meal is ready.
    3. 3
      Add piquillo peppers to skillet and heat through, about 2 minutes. Add sherry and boil until slightly reduced, 1 to 2 minutes.
    4. 4
      Add butter and half of the parsley, turn off the heat, and stir to melt butter. Spoon sauce over chicken.
    5. 5
      Add the rest of the parsley and the almonds to cooked rice and fluff with a fork. Serve rice alongside chicken.

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    Nutritional Facts for Piquillo Pepper Chicken With Spanish Rice

    Serving Size: 1 (454 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 804.9
    Calories from Fat 222
    Total Fat 24.7 g
    Saturated Fat 6.2 g
    Cholesterol 83.7 mg
    Sodium 709.0 mg
    Total Carbohydrate 78.7 g
    Dietary Fiber 4.3 g
    Sugars 13.0 g
    Protein 39.0 g

    The following items or measurements are not included:

    piquillo peppers

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