Directions:
- Prepare rice according to package directions; set aside.
- Heat oil in a large Dutch oven over medium high heat. Add chopped onion and next four ingredients. Saute for six minutes or until onion is tender.
- Lightly spoon the flour into a dry measuring cup and level with a knife. Stir the flour, tarragon and thyme into the onion mixture and cook for 1 minute, stirring frequently.
- Add 2 cups water, sherry, broth and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes or until slightly thick.
- Stir in cooked rice and chicken. Cook for 10 minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.3 Kcal (726 kJ) | ||
| Calories from fat | 56.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.24g | 10% | |
|---|---|---|---|
| Cholesterol | 209.39mg | 70% | |
| Sodium | 122.35mg | 5% | |
| Potassium | 354.74mg | 8% | |
| Total Carbs | 9.35g | 3% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 17.36g | 35% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 2.8mg | 94% | |
| Iron | 4.6mg | 25% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 75.04 Kcal (314 kJ) | ||
| Calories from fat | 24.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 10% | |
|---|---|---|---|
| Cholesterol | 90.67mg | 70% | |
| Sodium | 52.98mg | 5% | |
| Potassium | 153.6mg | 8% | |
| Total Carbs | 4.05g | 3% | |
| Sugars | 1.19g | 11% | |
| Dietary Fiber | 0.66g | 6% | |
| Protein | 7.52g | 35% | |
| Vitamin C | 6.8mg | 26% | |
| Vitamin A | 1.2mg | 94% | |
| Iron | 2mg | 25% | |
| Calcium | 19.5mg | 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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