Directions:
- Place chicken in a large soup pot and cover with water. Bring to a boil. Stir in the salt, pepper, and poultry seasoning; boil for 1 hour, skimming fat from water occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter over low heat in a large skillet. Add the rice and cook, stirring, for 10 minutes. Transfer rice to a large roasting pan. Pour the broth from the chicken into the roasting pan; top with the chicken.
- Bake in the preheated oven until rice is cooked, about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 648.97 Kcal (2717 kJ) | ||
| Calories from fat | 248.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.66g | 43% | |
|---|---|---|---|
| Cholesterol | 108.7mg | 36% | |
| Sodium | 443.65mg | 18% | |
| Potassium | 237.27mg | 5% | |
| Total Carbs | 77.35g | 26% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 20.67g | 41% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 4.7mg | 26% | |
| Calcium | 24.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 335.37 Kcal (1404 kJ) | ||
| Calories from fat | 128.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.29g | 43% | |
|---|---|---|---|
| Cholesterol | 56.17mg | 36% | |
| Sodium | 229.27mg | 18% | |
| Potassium | 122.62mg | 5% | |
| Total Carbs | 39.97g | 26% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.56g | 4% | |
| Protein | 10.68g | 41% | |
| Vitamin C | 1.2mg | 4% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 2.4mg | 26% | |
| Calcium | 12.8mg | 2% | |
* 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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