Main courses
Valencian chicken paella
Chicken and short-grain rice cook together with green beans in a saffron broth.
Servings in this printout: 4
Ingredients
- 700 g boneless skinless chicken thigh meat
- 300 g short-grain white rice, dry
- 150 g green beans
- 150 g crushed tomatoes
- 1 l chicken broth
- 1 tsp smoked paprika
- 0.25 tsp saffron
- 3 tbsp olive oil
- 1 tsp salt
- 1 piece rosemary sprig
Method
Heat oil in a wide pan and brown the chicken all over.
Add green beans and fry briefly. Stir in tomatoes and smoked paprika.
Add dry rice and hot broth with saffron. Season with salt and add the rosemary sprig.
Cook over medium heat for 8 minutes, then low heat for 12–15 minutes. Do not stir after adding broth.
Remove from heat when rice is tender and liquid is absorbed. Cover and rest for 5 minutes; remove rosemary before serving.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 59.13 g
- Total carbohydrates (incl. fibre and polyols)
- 61.1 g
- Protein
- 40.13 g
- Fat
- 16.69 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- chicken broth · A suitable GI value was unavailable for this ingredient.
Estimate for the modified recipe
Original recipe GL unavailable
The estimate applies to the ingredients, amounts and preparation described below.
Calculated GL · 39–41 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
The range covers only the calculated GL portion across two composition sources. Omitted carbohydrate may increase total GL. Label values are nominal.
GI-unmatched available carbohydrate omitted, up to 1.7 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
GI value reported in a source
Value used in the model
Original recipe amounts and preparation
- 700 g · boneless skinless chicken thigh meat
- 300 g · short-grain white rice, dry
- 150 g · green beans
- 150 g · crushed tomatoes
- 1 l · chicken broth
- 1 tsp · smoked paprika
- 0.25 tsp · saffron
- 3 tbsp · olive oil
- 1 tsp · salt
- 1 piece · rosemary sprig
Heat oil in a wide pan and brown the chicken all over. Add green beans and fry briefly. Stir in tomatoes and smoked paprika. Add dry rice and hot broth with saffron. Season with salt and add the rosemary sprig. Cook over medium heat for 8 minutes, then low heat for 12–15 minutes. Do not stir after adding broth. Remove from heat when rice is tender and liquid is absorbed. Cover and rest for 5 minutes; remove rosemary before serving.
Separate version amounts and preparation
Servings for these amounts · 4
- 700 g · Skinless boneless chicken thigh
- 300 g · Dry white Arborio rice
- 150 g · Fresh green beans
- 150 g · Plain crushed tomatoes
- 50 g · Bong chicken stock concentrate, regular
- 950 g · Water for stock
- 2 g · Smoked paprika
- 0.2 g · Saffron
- 40.5 g · Olive oil
- 6.5 g · Table salt
- 1 g · Rosemary sprig, optional
Brown the chicken in oil. Fry the beans briefly and add tomatoes and smoked paprika. Coat the rice in the pan oil. Mix the concentrate with the weighed water, heat and steep the saffron in it. Add all the stock. Cook for 8 minutes over medium heat and 12–15 minutes over low heat without stirring. If using rosemary, remove the sprig before serving. Season with salt, rest for 5 minutes and serve everything from the pan.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
- RIISI PUUROUTUVA · 75.6 g CHO / 100 gCARBOHYDRATE
- PAPU, VIHREÄ TAITEPAPU, TUORE · 4.754 g CHO / 100 gCARBOHYDRATE
- TOMAATTIMURSKA · 3.45 g CHO / 100 gCARBOHYDRATE
- VESI, VESIJOHTOVESI · 0 g CHO / 100 gCARBOHYDRATE
- OLIIVIÖLJY · 0 g CHO / 100 gCARBOHYDRATE
- RUOKASUOLA, JODIOITU · 0 g CHO / 100 gCARBOHYDRATE
- Chicken, thigh, lean flesh, raw · 0 g CHO / 100 gCARBOHYDRATE
- Rice, white, uncooked · 74 g CHO / 100 gCARBOHYDRATE
- Bong Touch of Taste Kanafondi, standard non-organic concentrate · 7 g CHO / 100 g (nominal label cap)BOUND
- whole-input-mass · Full weighed input mass reserved as carbohydrate.BOUND
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
- Boiled SunRice Arborio · Named white Arborio comparison. Target oils/toasts rice then absorbs stock, not source boil or whole-meal GI; mixed-matrix and processing error not quantified. UO5 original unpublished.HUMAN_GI
Notes
- This chicken-only version uses boneless thigh meat.