Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
627
Calories
39g
Protein
18g
Fat
76g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- =
- 3 1/2 lb skinned chicken, cut up
- 3 tbl vegetable oil
- 1 cup onions, chopped
- 1 cup diced green bell peppers
- 2 tsp garlic cloves, minced
- 1 x tomato, chopped
- 1 x seeded, diced fresh jalapeno pepper
- 1/4 tsp powdered saffron, Optional
- 3 1/2 cup low sodium chicken stock
- 1 x bay leaf
- 4 x quartered fresh California plums
- 4 cup cooked brown rice
- =
Directions
1
Saute chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes
2
Add onion, green pepper and garlic, then saute 2 minutes longer.
3
Add tomato, jalapeno, saffron, stock and bay leaf.
4
Bring to a boil; cover and simmer 10 minutes.
5
Add plums and rice;
Recipe sourced from
fandom