Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
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- 2 1/2 to 3 pounds frying chicken, cut up
- 2 teaspoons paprika
- 1/4 teaspoon garlic salt
- 1/4 teaspoon celery salt
- 1 cup uncooked rice
- 2 tablespoons chopped fresh parsley
- 1 1/2 cups hot chicken broth
- 2 teaspoons lemon juice
- 4 to 5 dashes hot pepper sauce
- 1/3 cup sliced stuffed green olives for garnish (optional
- =
Directions
Season chicken with paprika, garlic salt and celery salt. Bake in greased shallow 3-quart baking dish; skin side up, at 425 degrees 20 minutes.
Push chicken to one side. Add rice, parsley, broth, lemon juice and pepper sauce; stir well. Arrange chicken pieces on rice. Cover and bake 30 minutes or until chicken is tender and liquid is absorbed. Garnish with olives, if desired.