Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
456
Calories
38g
Protein
5g
Fat
63g
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 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 2 to 2-1/2 pounds frying chicken, cut up
- 1/2 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon paprika
- 1/8 teaspoon ground red pepper
- 1 cup uncooked rice
- 1/2 cup sliced onion
- 1/2 cup sliced celery
- 1/2 cup well-drained canned tomatoes, quartered
- 1 1/2 cups boiling chicken broth*
- 1/4 cup sliced ripe olives
- 3 tablespoons snipped fresh parsley
- =
Directions
1
Season chicken with garlic salt, celery salt and paprika. Arrange in greased shallow 2-1/2-quart baking dish, skin side up. Bake uncovered at 450 degrees 30 minutes. Remove from oven; push chicken to one side.
2
Add rice, onion, celery, tomatoes and broth to pan; stir well. Arrange chicken over rice. Cover and continue baking 25 minutes or until rice and chicken are tender and liquid is absorbed. Sprinkle with olives and parsley.
Recipe sourced from
fandom