Directions:
- Cook chicken in 8 cups of water with bouillon (or use leftovers).
- Once cooked, remove chicken & set aside to cool.
- Cook rice & set aside.
- Finely dice (or roughly dice, whatever floats your boat) vegetables & chicken.
- Set aside.
- Bring bouillon back to a boil.
- In a small pan melt 4 tablespoons butter.
- Add flour & stir to create a roux.
- Add roux to bouillon & stir to combine.
- Add 1 tbsp butter to pan & melt.
- Add vegetables to pan & saute for two to three minutes.
- Add chicken to vegetables, let all cook for another two to three minutes.
- Add to bouillon & stir.
- Add rice.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1161.23 Kcal (4862 kJ) | ||
| Calories from fat | 462.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.41g | 79% | |
|---|---|---|---|
| Cholesterol | 250.01mg | 83% | |
| Sodium | 4716.3mg | 197% | |
| Potassium | 1288.73mg | 27% | |
| Total Carbs | 109.24g | 36% | |
| Sugars | 10.06g | 40% | |
| Dietary Fiber | 6.56g | 26% | |
| Protein | 66.22g | 132% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 5.8mg | 32% | |
| Calcium | 323.1mg | 32% | |
| Amount Per 100 g | |||
| Calories | 65.56 Kcal (274 kJ) | ||
| Calories from fat | 26.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 79% | |
|---|---|---|---|
| Cholesterol | 14.11mg | 83% | |
| Sodium | 266.26mg | 197% | |
| Potassium | 72.76mg | 27% | |
| Total Carbs | 6.17g | 36% | |
| Sugars | 0.57g | 40% | |
| Dietary Fiber | 0.37g | 26% | |
| Protein | 3.74g | 132% | |
| Vitamin C | 0.6mg | 17% | |
| Iron | 0.3mg | 32% | |
| Calcium | 18.2mg | 32% | |
* 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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