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Pollo Con Paella

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Nutrition Facts

Serving Size: 12 oz Chicken & 8 oz Rice
Amounts Per Serving
Calories 380
Calories from Fat 20
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 75mg 25%
Sodium 310mg 13%
Potassium 800mg 10%
Total Carbohydrate 51g 17%
Dietary Fiber 2g 8%
Sugars 3g  
Protein 29g  
 
Vitamin A 0% Vitamin C 45%
Calcium 4% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 24 Servings
Serving Size: 12 oz

Ingredients

Amount Ingredients
1 oz. Olive Oil
2 Tbsp. Garlic, Minced
10 oz. Onions, 3/8-Inch Diced
1 lb. Bell Peppers, 3/8-Inch Diced
1 lb. Mushrooms, Sliced
1/8 tsp. Saffron Threads, Crushed
3 lbs. Rice, Long-Grain Converted
3 qts. Water, Hot
5 oz Custom Culinary® Gold Label Low Sodium Chicken Base
24 (4-oz.) portions Chicken Breast, Boneless & Skinless

Recommended Product: 0144 Gold Label Low Sodium Chicken Base

Alternate Product Options: 0844 Gold Label Low Sodium Vegetable Base

Directions

  1. In a large braiser or tilt skillet, heat olive oil over medium high heat. Add garlic and onions. Sauté over medium heat until onions are lightly browned, stirring frequently.
  2. Add peppers and mushrooms. Saute over medium heat 3-5 minutes, stirring frequently.
  3. Add rice and saffron. Saute until rice is coated.
  4. Add water and Gold Label Low Sodium Chicken Base, mixing well. Heat to boiling, stirring frequently. Cover and gently boil for 15-20 minutes.
  5. Add the chicken breasts. Cover and bake in oven or tilt braising pan approximately 30 minutes or until chicken reaches 165°F internal temperature.

Chef's Tips

May substitute pork, lamb or turkey meat.

Low-Sodium Recipe
Recipe By

Jim Harvey, CEC
Corporate Executive Chef, West Region
Custom Culinary, Inc.



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