Directions:
- Poach the chicken breast in the broth for 8 to 10 minutes.
- Remove from broth (reserving stock). Cut chicken into small pieces.
- Saute the onion, apple, celery and pepper in oil until wilted and soft.
- Add seasonings, tomatoes, salt and chicken broth. Reduce heat and simmer for one hour. Add chicken pieces and cooked rice.
- Cook over low heat five minutes more to bring up the temp on the chicken and rice.
- Serve piping hot in wam bowls.
- Alternately you could spoon rice into bowls first and ladle broth and chicken over the top. Garnish with chopped cilantro and mint leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.41 Kcal (948 kJ) | ||
| Calories from fat | 80.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.92g | 14% | |
|---|---|---|---|
| Cholesterol | 34.81mg | 12% | |
| Sodium | 854.89mg | 36% | |
| Potassium | 642.69mg | 14% | |
| Total Carbs | 21.76g | 7% | |
| Sugars | 8.1g | 32% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 14.78g | 30% | |
| Vitamin C | 35.6mg | 59% | |
| Iron | 0.9mg | 5% | |
| Calcium | 43.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 52.06 Kcal (218 kJ) | ||
| Calories from fat | 18.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 14% | |
|---|---|---|---|
| Cholesterol | 8mg | 12% | |
| Sodium | 196.58mg | 36% | |
| Potassium | 147.79mg | 14% | |
| Total Carbs | 5g | 7% | |
| Sugars | 1.86g | 32% | |
| Dietary Fiber | 0.9g | 16% | |
| Protein | 3.4g | 30% | |
| Vitamin C | 8.2mg | 59% | |
| Iron | 0.2mg | 5% | |
| Calcium | 10.1mg | 4% | |
* 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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