Directions:
- Method for Chicken Yumbo:.
- Heat oil and butter.
- Cut chicken breast in bite sized pieces and
- Sauté over moderate heat.
- Remove and set aside.
- Chop medium to fine onion, peppers and garlic and sauté in same pan with a little extra olive oil and sauté until softened slightly.
- Add cumin, allspice and stir through for a minute.
- Add the cooked chicken, tomatoes and chicken stock and simmer for 20 minutes or until most liquid is reduced.
- Add sour cream and serve with risotto.
- Method for Chicken Risotto:.
- Bring chicken stock to the boil and add rice.
- Add turmeric and currants and simmer until cooked, adding more chicken stock if required.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 701.39 Kcal (2937 kJ) | ||
| Calories from fat | 261.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29g | 45% | |
|---|---|---|---|
| Cholesterol | 38.28mg | 13% | |
| Sodium | 1555.66mg | 65% | |
| Potassium | 1013.78mg | 22% | |
| Total Carbs | 92.21g | 31% | |
| Sugars | 14.14g | 57% | |
| Dietary Fiber | 5.43g | 22% | |
| Protein | 21.03g | 42% | |
| Vitamin C | 21.4mg | 36% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 6.6mg | 37% | |
| Calcium | 158.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 108.56 Kcal (455 kJ) | ||
| Calories from fat | 40.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 45% | |
|---|---|---|---|
| Cholesterol | 5.92mg | 13% | |
| Sodium | 240.79mg | 65% | |
| Potassium | 156.92mg | 22% | |
| Total Carbs | 14.27g | 31% | |
| Sugars | 2.19g | 57% | |
| Dietary Fiber | 0.84g | 22% | |
| Protein | 3.26g | 42% | |
| Vitamin C | 3.3mg | 36% | |
| Iron | 1mg | 37% | |
| Calcium | 24.5mg | 16% | |
* 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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