Photo: Lily Banse
Upside Down Chicken Rice
13 ingredients
45 min
12 servings
openrecipes
"This is a Mediterranean recipe. You can make it with carrots, rose flower or eggplant. I explain it using carrots. Serve the rice with a salad or plain yogurt."
Estimated Nutrition (whole recipe, rough)
769
Calories
42g
Protein
38g
Fat
69g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (6 pound) whole chicken, skin removed and cut into pieces
- 1 medium onion, chopped
- 2 cinnamon sticks
- 4 carrots, peeled and cut into large chunks
- 1 1/4 cups canola oil
- 4 1/2 cups long grain rice, rinsed and drained
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- salt to taste
- 5 cups chicken broth
- 3/4 cup chopped almonds
- 3/4 cup canola oil, divided
- 1/4 cup pine nuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes