Notes: By Mary Jane Blocker, Lehighton. The Times News, PA Choose a heavy fry pan. Place sausage in pan, cover with water to which you add bouillon cubes. Add orange peel; bring to boil. Turn heat to medium, simmer 5 minutes. Pierce meat with a fork for juice to escape, simmer 5 more minutes. Pierce with fork again. Pierce again after 5 more minutes of cooking. Remove meat from pan, reserve the stock. If not enough to make 2 cups, add water. Heat oil in same pan. Add peppers, cut into long strips. Cook over medium heat 10 minutes. Next add garlic. Cook 1 minute. Next add tomatoes, paprika, oregano, salt and pepper. Cook 7-8 minutes. Remove from heat. Cook rice in salt water till done. Place rice in large casserole dish which has been buttered. Pour stock over rice. Place roasted chicken parts on top. Spread tomato mix around and between chicken. Place cooled sausage around chicken. Bake 350? for 45 minutes. Serve. Posted to recipelu-digest by email@example.com (Nadia I Canty) on Mar 6, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (811g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 397 (27%)|
|Amt Per Serving||% DV|
|Total Fat 44.1g||59 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 13g|
|Cholesterol 0mg||0 %|
|Sodium 7.9mg||0 %|
|Potassium 543.7mg||14 %|
|Total Carbohydrate 245.8g||72 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 232.4g|
|Protein 21.6g||31 %|
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Calories per serving: 1478
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