Yummy!
Add broth and chicken to a stockpot, bring to a boil, then reduce to simmer. Cook, uncovered, for 45 minutes or until juices run clear when chicken is pierced. Remove chicken from broth; reserving broth in stockpot. When chicken is cool enough to handle, remove meat and cube; set aside. Place sausage and ham in a Dutch oven; cook over medium heat until lightly brown. Set aside sausage and ham, leaving drippings in Dutch oven. Add onion and celery to Dutch over and cook for one additional minute. Add green onions, garlic and green pepper; cook 5 minutes longer. Stir in cayenne, bay leaves, thyme and sage, 3 cups reserved broth and bring to a boil. Blend in rice, reduce heat to a simmer and cook, covered, for 20 minutes. Stir in chicken, sausage and ham and continue to cook until all liquid is absorbed and rice is tender, about 10 minutes. Remove bay leaves. Add salt and pepper to taste.
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Serving Size: 1 Serving (596g) | ||
Recipe Makes: 8 | ||
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Calories: 952 | ||
Calories from Fat: 567 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63g | 84 % | |
Saturated Fat 19.9g | 100 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 163mg | 50 % | |
Sodium 2189.5mg | 75 % | |
Potassium 1044.8mg | 27 % | |
Total Carbohydrate 52.1g | 15 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 49.9g | ||
Protein 41g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 952
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