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Suggest a better descriptionFilling:
wash the rice and let stand for 10 minutes in water.
Chop the internal parts. If not using, can put some ground beef or just more rice.
Drain the rice.
Mix the rice, internal parts, tomato paste, oil and spices. Stir well.
Chicken:
Wash the chicken and pat the cavity dry. Fill the cavity with the filling, but leave space for the rice to expand.
Close the cavity with kitchen wire or wooden picks.
Keep any leftover filling for later.
The tbit:
Heat the oven to 110C (230F).
In a large preferably oven-proof pot, heat the oil, add the chopped onion and cook over medium heat, stirring occasionally, until golden.
Add the chicken and brown from all sides. Add the tomato paste and water to half the chicken height.
Bring to a boil, skim, and simmer for 20 minutes.
Pour the rice around the chicken, add the spies and salt, and boil again for 15 minutes, until most of the water evaporate.
Cover and place in the oven for about 6 hours. Check occasionally, and add water if dry on the bottom.
Enjoy the scent around the house. Serve and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 509 | ||
Calories from Fat: 283 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 15.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.6mg | 1 % | |
Potassium 311.6mg | 8 % | |
Total Carbohydrate 52.6g | 15 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 49g | ||
Protein 5.8g | 8 % | |
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: 509
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