Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
681
Calories
41g
Protein
22g
Fat
81g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chives | 1 tbsp (3g) | 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
- =
- 1 tablespoon butter or margarine
- 8 boneless, skinless chicken thighs
- 3 medium carrots, cut into julienned strips
- 1 small onion, chopped
- 1/2 cup chicken broth
- 1 16-ounce package frozen corn kernels, thawed
- 1 teaspoon dried dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup half and half
- 3 cups hot cooked rice
- 1/4 cup chopped fresh chives for garnish
- =
Directions
1
Melt butter in large skillet over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until chicken is brown, turning occasionally. Spoon off all but 1 tablespoon fat.
2
Add carrots and onion; cook 3 to 4 minutes or until onion and carrots are crisp-tender, stirring occasionally. Add broth, corn, dill, salt and pepper; cook 4 to 5 minutes or until thoroughly heated, stirring occasionally. Add half and half; simmer on medium-low heat 3 to 4 minutes. Remove from heat; serve over hot rice. Sprinkle with chives.
Recipe sourced from
fandom