heat the frying oil and fry the chicken lightly.
Add the salt and pepper, tomato paste, and add water to cover. Bring to a boil, skim, and cook on low heat for 30 minutes.
in the meantime, wash the rice well and let drain.
Take the chicken out of the pot, add the rice. Add water if needed. Cook for 15-20 minutes until soft.
In the meantime, heat the remaining (3 tbs) oil and fry the dry fruit lightly. Mix with the rice when the rice is ready.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 611 (69%)|
|Amt Per Serving||% DV|
|Total Fat 67.9g||91 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 23.1g|
|Cholesterol 156.2mg||48 %|
|Sodium 147.5mg||5 %|
|Potassium 431.6mg||11 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 24.3g|
|Protein 41g||59 %|
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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: 882
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