Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Laurel | not in our table | 0 |
| Leaf | not in our table | 0 |
| Meat | 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
- 1 chicken
- rice
- 1 spoon of olive oil
- 1 onion
- 2 peeled, ripe tomatoes
- 1 clove of garlic
- 1 laurel leaf
- 1 sprig of sage
- pepper
- salt
- 1 meat stock cube
Directions
Cut the chicken into small pieces and thoroughly wash it with water and salt. Then place it in a pot for 2-3 hours to marinate in the salt, garlic, onion, olive oil, the stock cube, the sprig of sage and the laurel leaf.
Then place on the heat, adding sufficient water to make a broth taking into account the quantity of rice. When it starts to boil, add the peeled tomato (which has been diced) and the pepper.
If there is too much liquid, increase the heat, which will allow the broth to lose more water. The secret to making a good broth is to know the quantity of water to add for the rice.
Serve in a bowl with a sprig of sage and, for those who like it, with pepper sprinkled on the top.
Category:Cape Verdean Recipes
Category:Cape Verdean Meat Dishes