Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- =
- 4 lb Chicken
- 1/4 cup Oil, half oil half olive
- 1/4 lb Walnuts, ground
- 2 tsp Garlic, g
- 2 x Chili or dedo de moca, sliced
- 4 x Bread slices
- 1 can Evaporated milk
- 4 oz Parmesan cheese, grated
- 1 lrg Onion, finely chopped
- Salt and pepper to taste
- 6 x Potatoes
- Olives, hard boiled eggs, optional
- Boiled rice, enough for 8 servings
- 4 cup Chicken broth, cooled
- 1 tbl Saffron (nacional), or 1 teaspoon
- Saffron threads
- =
Directions
Boil chicken in broth.
Bone and break into bite size pieces.
In a saucepan, heat oil and fry onion, garlic, and chili peppers and saffron.
Salt and pepper to taste.
Fry until golden.
Add bread, soaked in 2 cups chicken broth.
Put it all in blender or food processor with the broth.
Add chopped nuts, grated cheese, and chicken.
Cook until it looks like a thick cream.
Stir in evaporated milk and cook another 5 to 10 minutes.