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spanish

Rice with Chicken and Artichokes

This simmered dish pairs chicken thigh with short-grain rice, artichoke hearts and chicken stock. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

50 g Protein
51 g Carbohydrates
25 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 194g chicken thigh (boneless, skinless) 235 kcal
  • 97g short-grain rice 126 kcal
  • 160g artichoke hearts (canned, drained) 40 kcal
  • 69g onion 28 kcal
  • 7g garlic 10 kcal
  • 137g ripe tomato 25 kcal
  • 17g olive oil 150 kcal
  • 377g chicken stock 23 kcal
  • 2g sweet paprika 6 kcal
  • 2g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. olive oilsaltblack pepper
    Season chicken with salt and pepper. Heat olive oil in a wide pan and brown chicken 4-5 minutes.
  2. oniongarlicripe tomatosweet paprika
    Add onion and garlic; cook 3 minutes until fragrant. Stir in tomato and paprika and cook 2 minutes.
  3. short-grain ricechicken stock
    Add rice and stir 1 minute to coat. Pour in warm chicken stock and bring to a steady simmer.
  4. short-grain riceartichoke hearts (canned
    Add artichoke hearts and simmer uncovered 16-18 minutes until rice is tender and liquid is absorbed.
  5. Rest 5 minutes off heat, then fluff and serve.

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