Try this Chicken pieces & broccoli with basmati rice recipe, or contribute your own.
Suggest a better description1. First, peel the onion and slice the onions into rings. Peel one clove of garlic and chop it up. Then put these into a big pan. (No oil needed, don't cook yet)
2. Wash the chicken breasts then put them in the pan with onion and garlic.
3. Then put the herbs and chives with salt and pepper in with them. Then put the vegetable stock cubes in too.
4. Pour boiling water from the kettle in cups over the chicken. Then cook it on high heat for approx 10 minutes or until tender. With lid over.
5. While the chicken is cooking, wash and cut up the vegetables including potatoes. Once the chicken is cooked (some water should be left in the pan enough for vegetables) put the vegetables in with the chicken and cook for 20 minutes approx or until soft. With lid over. As the water reduces, turn down the heat to prevent burning. Keep stirring it every now and then.
6. While the vegetables are cooking, pour the basmati rice from cups into a seperate pan and pour boiling water over the rice and let it boil for 10 - 15 minutes approx or until soft. Then drain the rice in the colander in the sink.
7. By now the main part of the meal should be cooked with lovely sauce running through it.
8. Serve and season to taste if you wish.
Never use oil.
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Serving Size: 1 Serving (1470g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 1965 | ||
Calories from Fat: 215 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 96.8mg | 30 % | |
Sodium 1574.8mg | 54 % | |
Potassium 4314.2mg | 114 % | |
Total Carbohydrate 367.2g | 108 % | |
Dietary Fiber 30.1g | 120 % | |
Sugars, other 337.1g | ||
Protein 71.6g | 102 % | |
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: 1965
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