Chicken and veggies in a tomato-flavored rice
Preheat the oven to 325F. Rinse the chicken pieces and wipe dry. Heat the oil and bacon fat in a large skillet. Brown the chicken pieces and sprinkle them with salt,pepper, and cayenne pepper. Remove from the pan and set aside. Add the ham, green pepper, celery, onion and garlic to the pan and cook until vegetables are soft. Add the chicken broth, parsley, bay leaf and thyme; bring to a boil and cook uncovered until broth is reduced to 4 cups. Remove the chicken meat from the bones in large pieces. Put the chicken meat, the unstrained broth, the tomatoes and rice in a casserole. Stir, cover and bake for 1 hour, checking every 20 minutes and adding more hot broth or water if it dries out. Remove the bay leaf before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1512g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 3213 | ||
Calories from Fat: 1882 (59%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 209.1g | 279 % | |
Saturated Fat 60g | 300 % | |
Monounsaturated Fat 87.2g | ||
Polyunsanturated Fat 43.9g | ||
Cholesterol 1019.3mg | 314 % | |
Sodium 1427mg | 49 % | |
Potassium 2861.7mg | 75 % | |
Total Carbohydrate 56.9g | 17 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 54.1g | ||
Protein 258g | 369 % | |
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: 3213
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.