Directions:
- Bring first 8 ingredients to a boil in a Dutch oven. Reduce heat, and simmer 1 hour or until chicken is done. Remove from heat; let stand in broth 1 hour.
- Remove chicken, and cool slightly; reserve 1 2/3 cups broth. Skin and bone chicken, and cut into bite-size pieces.
- Bring chicken, reserved broth, and rice to a boil in a large saucepan. Cover, reduce heat, and cook 20 minutes or until broth is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Fluff with a fork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.96 Kcal (1850 kJ) | ||
| Calories from fat | 165.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.4g | 28% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 773.98mg | 32% | |
| Potassium | 542.31mg | 12% | |
| Total Carbs | 42.28g | 14% | |
| Sugars | 3.73g | 15% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 25.04g | 50% | |
| Vitamin C | 8.1mg | 14% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.6mg | 9% | |
| Calcium | 89.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 72.82 Kcal (305 kJ) | ||
| Calories from fat | 27.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.03g | 28% | |
|---|---|---|---|
| Cholesterol | 16.81mg | 34% | |
| Sodium | 127.53mg | 32% | |
| Potassium | 89.36mg | 12% | |
| Total Carbs | 6.97g | 14% | |
| Sugars | 0.61g | 15% | |
| Dietary Fiber | 0.66g | 16% | |
| Protein | 4.13g | 50% | |
| Vitamin C | 1.3mg | 14% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 9% | |
| Calcium | 14.7mg | 9% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
