A rice dish merged with chicken and shrimp and spices. A complete savory meal - Filipino-style. This is a recipe given to me by my stepmother, Linda, a great cook!
Cut chicken breasts into 1/2 inch cubes, set aside. Peel and clean shrimp, set aside. In a large skillet, saute' garlic, onion, shrimp and chicken in the butter; add remaining ingedients except the rice. Once shrimp turns pink, add long grain rice, stir to mix everything together, then add chicken broth. Under medium high heat, bring everything to a boil then lower heat to low, cover and continue to cook until rice is tender. Serve hot.
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Serving Size: 1 Serving (672g) | ||
Recipe Makes: 4 | ||
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Calories: 762 | ||
Calories from Fat: 147 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 269.2mg | 83 % | |
Sodium 986.8mg | 34 % | |
Potassium 1061.7mg | 28 % | |
Total Carbohydrate 87.9g | 26 % | |
Dietary Fiber 6.9g | 27 % | |
Sugars, other 81.1g | ||
Protein 62g | 89 % | |
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: 762
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