Try this Chicken Jambalaya (August 1992) recipe, or contribute your own.
Suggest a better descriptionMarinate chicken in blackened steak seasonings or garlic, salt, chili. Heat up pan and add oil. Cook onions in oil for 3 minutes stirring. Add celery and bell pepper and cook 2 minutes. Brown chicken in a separate pan. Add sausages to brown a little. Stir into onions. Cook 2 minutes. Add garlic. Cook 2 minutes and stir in spring onions. Stir in rice until all coated with oil. Add paprika salt and oregano. Pour chicken broth and cook covered 25 to 20 minutes.(Very low heat). Stir in chopped parsley. Serve hot. Recipe by: Miriam Podcameni Posvolsky Posted to JEWISH-FOOD digest V97 #312 by "Jeffrey A. Freedman"
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Serving Size: 1 Serving (1984g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2361 | ||
Calories from Fat: 463 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.4g | 69 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 1095mg | 337 % | |
Sodium 1272.5mg | 44 % | |
Potassium 5151mg | 136 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 5.8g | ||
Protein 438.1g | 626 % | |
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: 2361
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