Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 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 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 1 x Stewing chicken
- 8 cup Water
- 2 x Onions
- 1 x Clove garlic
- 2 x Carrots, finely diced
- 1 cup Long grain rice
- 1 x Tomato, peeled , seeded and diced
- 1 tbl Parsley leaves
- 1 tbl Chopped cilantro or chopped mint
- Freshly ground pepper
- Salt
- Chicken gizzard
- =
Directions
Cut chicken into 4 pieces
Wash chicken well with salt and lemon
Rinse, and season with salt and pepper
Place chicken,gizzard, onions, carrots and water in a stockpot and simmer 2 hours
Add the garlic ( peeled whole)tomato, salt, pepper and cook another 30 minutes or until chicken is very tender.
Remove bones and skin,and shred chicken .
Return shredded chicken to pot, add the rice and cook until rice is very soft, almost creamy. Stir in parsley and cilantro.Check seasonings
Boil a few minutes and serve very hot.