Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
406
Calories
37g
Protein
5g
Fat
53g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 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
- 3 Lb. Chicken, Cut Into Serving Pieces
- 3 Medium tomatoes, Sliced
- 1/4 Cup parsley, Chopped
- 1 1/4 Cup chicken broth or Stock
- 1 Tablespoon Fresh rosemary
- 1 Tablespoon Fresh sage, Chopped
- Hot, Cooked Brown or white rice
- parsley, Chopped
- salt And pepper to Taste
Directions
1
Heat Pressure Cooker, Add butter And Brown Chicken.Remove Chicken And Saut? onions Until Golden Brown. Add tomatoes,parsley, chicken stock, salt And pepper. Add Chicken And Herbs. CloseLid And Bring to High Pressure, Then Cook For 15 Minutes. ReleasePressure, Remove Lid And Serve With Either Brown or rice White.
Recipe sourced from
fandom