Saffron, although expensive, provides a unique flavor and color to this dish. For an economical and equally delicious alternative, substitute turmeric.
In a large skillet, brown chicken pieces, half at a time, in hot oil. Drian off fat. In a 3 1/2- to 5-quart slow cooker, place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmeric. Pour broth and water over all.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Add the tomatoes, sweet peppers, peas, and fresh thyme (if using) to the cooker. Cover and let stand for 5 minutes. Serve over the hot rice.
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Serving Size: 1 Serving (610g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 254 | ||
Calories from Fat: 28 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 125.8mg | 4 % | |
Potassium 401.2mg | 11 % | |
Total Carbohydrate 50.7g | 15 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 45.4g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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