Directions:
- Place chicken in pot, cover with water and bring to boil removing any scum from the top.
- Season to taste with salt and pepper and cook till tender-remove when cooked through, and reserve liquid to cook rice in.
- When chicken is cooked, melt butter in a metal baking pan, and fry the finely chopped onion till transparent.
- Add the rice and fry it for a minute, being careful not to burn it.
- Add 6- 7 cups of chicken broth or stock and bring to the boil-you may want to use the liquid that you boiled the chicken in.
- Place chicken pieces on top of rice.
- You can also place a couple of tomatoes cut in half with the cut side up in the baking dish.
- Bake at 350 degrees for 15 to 20 minutes, or until the stock is absorbed and rice is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 797.48 Kcal (3339 kJ) | ||
| Calories from fat | 313.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.79g | 54% | |
|---|---|---|---|
| Cholesterol | 177.24mg | 59% | |
| Sodium | 124.78mg | 5% | |
| Potassium | 442.38mg | 9% | |
| Total Carbs | 78.68g | 26% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 38.48g | 77% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.6mg | 31% | |
| Calcium | 34.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 266.16 Kcal (1114 kJ) | ||
| Calories from fat | 104.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.61g | 54% | |
|---|---|---|---|
| Cholesterol | 59.15mg | 59% | |
| Sodium | 41.65mg | 5% | |
| Potassium | 147.64mg | 9% | |
| Total Carbs | 26.26g | 26% | |
| Sugars | 0.24g | 3% | |
| Dietary Fiber | 0.45g | 5% | |
| Protein | 12.84g | 77% | |
| Vitamin C | 2.2mg | 11% | |
| Iron | 1.9mg | 31% | |
| Calcium | 11.5mg | 3% | |
* 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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