Chicken Drumsticks with Spicy Chocolate Sauce and Rice
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
971
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 971 cal. | (46 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 1,250 mg | (31 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 9.4 mg | (63 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 448 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams (approximately 10.5 ounces) Long grain rice
- 600 milliliters (approximately 2 cups) Vegetable broth
- 8 Chicken legs (ready to cook)
- salt
- red Chili powder
- 2 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 400 milliliters (approximately 1.5 cups) chicken stock
- 75 grams (approximately 2.5 ounces) Dark couverture chocolate
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F) top and bottom heat. Put rice in broth and bring to a boil, then cook for about 20 minutes over medium heat. Rinse and dry the chicken legs, then season with salt and chili. Sauté chicken in a pan with hot oil until golden brown. Remove chicken and finish cooking in preheated oven.
2.
Stir tomato paste into gravy, then pour in the broth. Coarsely chop chocolate and melt in pan on medium heat. Season with salt and chili powder to taste and let simmer until creamy. Serve dish in a bowl with rice on the bottom, chicken legs on top, and drizzled with the sauce.
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