Chicken Saisonne
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INGREDIENTS
- 2 tb Vegetable oil
- 1/2 ts Garlic powder
- 1/2 ts Black pepper
- 1 tb Bell pepper; minced
- 2 Ribs celery; minced
- 1 (3-lb) fryer; cut in pieces
- 1/4 -(up to)
- 1 ts Salt
- 10 dr Tabasco sauce
- 1 cn (2.5-oz) mushrooms
- Paprika to color
- 1 sm Onion; minced
- 2 tb Green onions; minced
- 1/2 c Sherry wine
- 1 c Rice ; cooked
INSTRUCTIONS
Braise chicken in heat oil. Add onions, bell pepper, celery and green onions. Cook covered over low heat approximately 30 minutes; add sherry wine. Cook an additional 30 minutes until chicken is tender. add mushrooms and mix with cooked rice. Place in buttered casserole and top with paprika. Serves 5. LOUISIANA STATE WINNER IN THE NATIONAL CHICKEN COOKING CONTEST IN 1965. From . Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (59g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 180 | ||
| Calories from Fat: 35 (19%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.9g | 5 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 2.4g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 18.9mg | 1 % | |
| Potassium 75.4mg | 2 % | |
| Total Carbohydrate 32.8g | 10 % | |
| Dietary Fiber 1.7g | 7 % | |
| Sugars, other 31.1g | ||
| Protein 2.9g | 4 % | |
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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. |
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Calories per serving: 180
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