Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
505
Calories
41g
Protein
8g
Fat
65g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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 slices bacon, diced
- 1 pound boned and skinned chicken breast chunks
- 1/2 teaspoon ground paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup uncooked rice
- 1/2 cup sliced green onions
- 1/2 cup sliced celery
- 1/2 cup diced green pepper
- 1/4 teaspoon ground thyme
- 2 cups chicken broth
- =
Directions
1
Cook bacon in large skillet over low heat until crisp. Remove bacon from drippings; set aside.
2
Season chicken with paprika, salt and black pepper. Brown in bacon drippings over medium-high heat. Add reserved bacon, chicken, paprika, salt, pepper, rice, onions, celery, green pepper, thyme and broth; bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes or until rice is tender and liquid is absorbed. Fluff with fork.
Recipe sourced from
fandom