Melt butter over high heat and add sausage, then add chicken. Cook until chicken is brown. Add seasonings, then add 1/2 of onion, celery, bell pepper, and all of the garlic. Cook until the veggies are tender. Stir in the tomato sauce and the rest of the veggies. Stir in the stock and rice and mix well. Bring to a boil and reduce heat to low and simmer for 20 minutes.
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Serving Size: 1 Serving (2578g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 2844 | ||
Calories from Fat: 1305 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 145g | 193 % | |
Saturated Fat 82.5g | 413 % | |
Monounsaturated Fat 46.5g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 567.4mg | 175 % | |
Sodium 5145mg | 177 % | |
Potassium 7251.7mg | 191 % | |
Total Carbohydrate 244.9g | 72 % | |
Dietary Fiber 9.4g | 37 % | |
Sugars, other 235.6g | ||
Protein 148.5g | 212 % | |
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: 2844
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