Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
511
Calories
45g
Protein
21g
Fat
35g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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
- 4 cups cooked chicken, cut into small pieces
- 1 (10-ounce) can diced carrots
- 1 (10-ounce) can peas
- 1 stick butter
- 1 cup diced onion
- 1 cup diced tomatoes
- 4 hard-boiled eggs, diced
- 1 small jar capers, drained
- 1 large dill pickle, diced
- ½ cup chopped parsley
- Salt and pepper to taste
- 1 piecrust
Directions
1
Cook chicken with salt. Cut up in small pieces.
2
Fry onion and tomatoes in butter. Add chicken and cook for approximately 5 minutes on low heat.
3
Add remaining ingredients and cook for another 10 minutes.
4
Place in a shallow dish and cover with piecrust.
5
Bake for approximately 20 minutes at 350 degrees or until crust is golden brown. Serve with boiled potatoes.
6
Category:Surinamer Recipes
7
Category:Surinamer Meat Dishes
Recipe sourced from
fandom