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Braised Chicken With Cashew Rice Stuffing Recipe
|Steamed brown rice||2 Cup (32 tbs)|
|Cashew nut meat||1 Cup (16 tbs), chopped|
|Melted butter||3 Tablespoon|
|Sherry/Apple juice||3 Tablespoon|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), mashed/minced|
|Ground pepper||1⁄2 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Dried thyme||1⁄8 Teaspoon, crumbled|
|Dried savory||1⁄8 Teaspoon, crumbled|
|Minced parsley||2 Tablespoon|
|Frying chickens||4 Pound (2 Birds, 2 Pounds Each)|
|Bacon drippings||4 Tablespoon|
|Dry white table wine/Chicken broth||1 1⁄2 Cup (24 tbs)|
|Flour||2 Tablespoon, seasoned with salt|
|Flour||2 Tablespoon, seasoned with pepper|
Serving size: Complete recipe
Calories 7060 Calories from Fat 4017
% Daily Value*
Total Fat 455 g700.5%
Saturated Fat 157.9 g789.5%
Trans Fat 0 g
Cholesterol 1502 mg
Sodium 1934.2 mg80.6%
Total Carbohydrates 249 g83%
Dietary Fiber 21.6 g86.2%
Sugars 22.7 g
Protein 431 g861.8%
Vitamin A 145.9% Vitamin C 86.6%
Calcium 48.9% Iron 213.5%
*Based on a 2000 Calorie diet
Stuff the chickens lightly; skewer the openings closed, and truss the legs together with twine.
Dust with seasoned flour and, using a large Dutch oven, brown on all sides in a mixture of the butter and drippings.
Pour in 1/2 cup of the wine or broth; cover and simmer until tender, about 1 hour.
Baste occasionally and add more wine when needed.
Remove chickens to a hot platter, and thicken liquid, if desired.