Directions:
- Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Mix well. Top rice mixture with chicken pieces; bring to a boil. Cover and simmer 20-25 minutes. Remove from the heat and let stand, covered, until all liquid has absorbed, about 5 minutes. Sprinkle with parsley. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.57 Kcal (802 kJ) | ||
| Calories from fat | 31.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 578.69mg | 24% | |
| Potassium | 244.94mg | 5% | |
| Total Carbs | 34.44g | 11% | |
| Sugars | 6.86g | 27% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 5.51g | 11% | |
| Vitamin C | 31.3mg | 52% | |
| Iron | 0.8mg | 4% | |
| Calcium | 27mg | 3% | |
| Amount Per 100 g | |||
| Calories | 134.68 Kcal (564 kJ) | ||
| Calories from fat | 22.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 5% | |
|---|---|---|---|
| Cholesterol | 4.32mg | 2% | |
| Sodium | 406.85mg | 24% | |
| Potassium | 172.2mg | 5% | |
| Total Carbs | 24.22g | 11% | |
| Sugars | 4.82g | 27% | |
| Dietary Fiber | 1.24g | 7% | |
| Protein | 3.87g | 11% | |
| Vitamin C | 22mg | 52% | |
| Iron | 0.6mg | 4% | |
| Calcium | 19mg | 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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