Chicken with Zucchini and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 63.2 μg | (105 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.3 mg | (344 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,375 mg | (34 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 584 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 chicken (about 1,2 kg)
- 1 onion
- 1 carrot
- 1 pc Celery root (150 grams)
- 1 stalk Leeks
- 1 garlic clove
- 1 bay leaf
- 2 sprigs parsley
- 3 sprigs thyme
- 2 sprigs Tarragon
- 125 milliliters dry white wine
- 1 Zucchini
- 200 grams Rice
- salt
- 1 Zucchini
- ground paprika (for dusting)
Preparation steps
Rinse the chicken thoroughly under cold running water inside and outside and place in a large pot. Fill with cold water so that the chicken is completely covered and let it boil. Reduce the temperature and simmer about 2 hours (slightly below the boiling point). Occasionally, skim the foam that forms on the surface with a skimmer. If necessary, add some more water.
Peel the carrot and celery and cut into chunks. Rinse and trim the leek and also cut into large pieces. Peel the garlic and add all vegetables to the broth about 45 minutes before the end of cooking. Also add the bay leaf, herbs and the wine.
Lift the finished chicken from the broth and let cool. Strain the broth through a fine sieve into another pot.
Cook the rice until tender in salted water for about 20 minutes. Rinse the zucchini, cut the ends off, cut in half lengthwise and cut with a zigzag knife into 1 cm (approximately 1/3 inch) thick slices. Remove the chicken meat from the bones, remove the skin and divide the meat into bite-sized pieces.
Boil about 1 liter of chicken broth, add the zucchini and simmer for 2-4 minutes. Reduce the heat and add the chicken pieces to warm.
Arrange the rice, chicken, vegetables and broth in bowls and sprinkle with a little paprika. Season to taste with tarragon and serve with crème fraîche.
