A Cuban rice dish that cooks chicken with saffron, tomato, pepper, and peas in one pan, colorful, savory, and meant to come to the table steaming.
15 min prep 30 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cook the chicken in a pan with salt for 6 minutes, until it starts to color.
Add the onion, pepper, garlic, tomato puree, and saffron.
Stir in the rice and peas and cook for 18 minutes.
Pirinç, bezelye ve sıcak suyu katıp tavuğu üste yerleştirin.
Yemeği 18 dakika kısık ateşte pişirin.
10 dakika dinlendirin, pirinç taneleri kırılmasın.
💡 Tip: Give the chicken color first; that deeper pan flavor carries through the rice.
🍽️ Serving suggestion: Serve hot with peas scattered over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~338
kcal calories
23
g protein
38
g carbs
10
g fat
5.1g
Sugar
3.6g
Fiber
589.5mg
Sodium
1.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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