Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Spinach | 1 cup raw (30g) | 7 |
| Leaf | not in our table | 0 |
| Chard | 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
- 6 medium russet potatos
- 1 lb whole leaf chard or spinach
- 2 tbsp. oil
- 1 onion
- 4 chicken boullion cubes
- 1 cup of beer
Directions
Cut chicken as you would for BBQ'ing , only half the meatier pieces.
Rinse and peel the potatos and quarter.
Break the chard or spinach into indvidual leaves and wash carefully.
In a stock pan add oil and onions and brown until soft.
Add chicken, boullion and enough water to fill pot two-thirds full.
Boil until meat is thoroughly cooked. Skim oil from top of water.
Add beer, potatos and cook until almost tender but not mushy.
Add chard or spinach just long enough to soften.
Serve with rice and finadeni.
Category:Guamanian Recipes
Category:Guamanian Soups