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Suggest a better descriptionSauté the garlic in oil in a medium saucepan over medium heat and cook until golden brown, about 2 minutes.
Transfer the garlic to a paper towel-lined plate to drain and set aside.
Add the ginger, onion, and saffron and cook until the onion is translucent, about 3 minutes.
Add the chicken and brown for about 5 minutes.
Add the rice, chicken stock, and fish sauce, cover the pan, and simmer over medium to low heat.
Stir frequently and simmer until the chicken and rice are cooked through, about 25 to 30 minutes.
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Serving Size: 1 Serving (408g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 323 | ||
Calories from Fat: 76 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 28.2mg | 9 % | |
Sodium 940.3mg | 32 % | |
Potassium 470.8mg | 12 % | |
Total Carbohydrate 42.7g | 13 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 41.5g | ||
Protein 17.1g | 24 % | |
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: 323
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