Smoky Poultry and Rice Stew
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(0 votes)
Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
505
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 kcal | (24 %) | ||
| Protein | 32.05 g | (33 %) | ||
| Fat | 25.54 g | (22 %) | ||
| Carbohydrates | 35.14 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.34 g | (4 %) |
more nutritional values
| Vitamin A | 78.37 mg | (9,796 %) | ||
| Vitamin D | 0.22 μg | (1 %) | ||
| Vitamin E | 0.21 mg | (2 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 11.51 mg | (96 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 18.54 μg | (6 %) | ||
| Pantothenic acid | 0.69 mg | (12 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0.57 μg | (19 %) | ||
| Vitamin C | 6.49 mg | (7 %) | ||
| Potassium | 264.27 mg | (7 %) | ||
| Calcium | 479.45 mg | (48 %) | ||
| Magnesium | 36.34 mg | (12 %) | ||
| Iron | 1.22 mg | (8 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 1.57 mg | (20 %) | ||
| Saturated fatty acids | 8.53 g | |||
| Cholesterol | 64.44 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 cups good-quality chicken stock
- 2 tablespoons olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (crushed)
- ¾ cup Risotto
- ½ cup finely grated Parmesan
- 1 smoked Chicken breast (sliced)
Preparation steps
1.
Heat the stock in a saucepan.
2.
Heat the olive oil in a sauté pan and gently fry the onion for 5 minutes without colouring. Add the garlic and cook for 2 more minutes then stir in the rice. When it is well coated with the oil, add 2 ladles of the hot stock.
3.
Cook, stirring occasionally, until most of the stock has been absorbed before adding the next 2 ladles. Continue in this way for around 15 minutes or until the rice is just tender.
4.
Stir in the Parmesan and season with salt and pepper. Cover the pan and take off the heat to rest for 4 minutes. Spoon the risotto into warm bowls and lay the smoked chicken slices on top.
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