Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Chicken Liver | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Annatto | not in our table | 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
- =
- 2 1/2 cups enriched long grain rice (non quick cook rice)
- 3 Maggi garlic and onion cubes
- 4 Maggi vegetable cubes
- 2 Maggi chicken cubes
- 1 (0.25 ounce) packet sazon with coriander and annatto
- 1 large white onion
- 2 lbs chicken backs and necks
- 2 lbs chicken wings
- 1 lb chicken livers
- 2 stalks celery
- 1 1/2 teaspoons cloves
- 4 tablespoons chief green seasoning
- 1/4 cup dried chives
- salt and pepper
- mccormick season all seasoning salt
- =
Directions
1 1/2 cups lentils.
Dice onion and celery.
Cleave wings at their joints, and clean (Do not remove skin).
Clean and chop liver.
After chicken is cleaned and cleaved, place in a bowl along with the liver and evenly coat with Season All.
Using a 2 gallon heavy aluminum or cast iron pot with secure lid, fill half way with water and add all ingredients minus rice.
Let cook until chicken has taken on the color of the surrounding water and is cooked through.
Add rice, cover pot and turn heat to low.
Stir occasionally until water beings to dissipate then cover for the last time and let cook till rice resembles Jumbalia consistency.
Or in other words, until rice is cooked but still has a wet texture.