Directions:
- Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1741.54 Kcal (7291 kJ) | ||
| Calories from fat | 564.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.69g | 96% | |
|---|---|---|---|
| Cholesterol | 334.86mg | 112% | |
| Sodium | 4494.92mg | 187% | |
| Potassium | 2717.19mg | 58% | |
| Total Carbs | 201.43g | 67% | |
| Sugars | 38.67g | 155% | |
| Dietary Fiber | 6.92g | 28% | |
| Protein | 99.55g | 199% | |
| Vitamin C | 49.9mg | 83% | |
| Iron | 4.9mg | 27% | |
| Calcium | 183.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 81.39 Kcal (341 kJ) | ||
| Calories from fat | 26.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 96% | |
|---|---|---|---|
| Cholesterol | 15.65mg | 112% | |
| Sodium | 210.08mg | 187% | |
| Potassium | 126.99mg | 58% | |
| Total Carbs | 9.41g | 67% | |
| Sugars | 1.81g | 155% | |
| Dietary Fiber | 0.32g | 28% | |
| Protein | 4.65g | 199% | |
| Vitamin C | 2.3mg | 83% | |
| Iron | 0.2mg | 27% | |
| Calcium | 8.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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