Chicken with Carrots, Prunes and Rice Recipe

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Ingredients

Count

Nutrition

979

Calories

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Ingredients:

Serving

1 3 3/4- to 4-lb chicken, cut into 6 pieces
3 tbsp olive oil
1 large onion, chopped
1 lb large carrots, coarsely grated
2 cups long- grain white rice
12 oz pitted prunes
paprika
6 cups boiling chicken stock or canned low-salt broth

Directions:

Preheat oven to 350°F. Season chicken with salt and pepper. Heat olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken to pot and sauté until brown, about 8 minutes per batch. Transfer chicken to bowl. Add onion to pot and sauté until golden, about 5 minutes. Remove pot from heat. Spread 1/3 of carrots over onion, then 1/3 of rice and 1/3 of prunes. Arrange half of chicken atop prunes. Season with paprika, salt and pepper. Repeat layering with 1/3 each of carrots, rice and prunes. Top with remaining chicken; season with paprika, salt and pepper. Layer remaining carrots, rice and prunes over. Pour stock over. Cover pot and place in oven. Bake until chicken and rice are cooked through, about 1 hour.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	978.96 Kcal (4099 kJ)
Calories from fat	492.75 Kcal
		% Daily Value*
Total Fat	54.75g	84%
Cholesterol	279.3mg	93%
Sodium	621.03mg	26%
Potassium	1584.86mg	34%
Total Carbs	56.26g	19%
Sugars	31.69g	127%
Dietary Fiber	4.47g	18%
Protein	63.76g	128%
Vitamin C	17.6mg	29%
Vitamin A	0.8mg	25%
Iron	4.7mg	26%
Calcium	88.7mg	9%

Amount Per 100 g
Calories	138.54 Kcal (580 kJ)
Calories from fat	69.73 Kcal
		% Daily Value*
Total Fat	7.75g	84%
Cholesterol	39.53mg	93%
Sodium	87.89mg	26%
Potassium	224.29mg	34%
Total Carbs	7.96g	19%
Sugars	4.49g	127%
Dietary Fiber	0.63g	18%
Protein	9.02g	128%
Vitamin C	2.5mg	29%
Vitamin A	0.1mg	25%
Iron	0.7mg	26%
Calcium	12.6mg	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.

Tastes

salty
savory
bitter
sweet

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