Celery Chicken Pilaf Recipe


MethodMain Ingredient


 Broiler fryer chicken2 , cut up
 Diced cooked ham3 Cup (48 tbs)
 Butter/Margarine4 Tablespoon
 Garlic2 Clove (10 gm), sliced
 Onions3 Large, chopped
 Uncooked shelled frozen shrimp2 Pound (1 Package, Deveined)
 Stewed tomatoes3 Can (30 oz)
 Salt2 Teaspoon
 Liquid red pepper seasoning1⁄4 Teaspoon
 Bay leaf1 Large
 Thinly sliced celery3 Cup (48 tbs)
 Uncooked rice2 Cup (32 tbs)
 Chopped parsley1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 8305 Calories from Fat 3046

% Daily Value*

Total Fat 364 g560.7%

Saturated Fat 125.2 g625.9%

Trans Fat 0 g

Cholesterol 3374.7 mg

Sodium 12269.8 mg511.2%

Total Carbohydrates 490 g163.2%

Dietary Fiber 39.3 g157.1%

Sugars 96.4 g

Protein 730 g1459.7%

Vitamin A 211.5% Vitamin C 362.6%

Calcium 175.3% Iron 376.7%

*Based on a 2000 Calorie diet


1. Wash chicken pieces; pat dry.
2. Brown ham lightly in butter or margarine in a heavy roasting pan. Stir in garlic and onions; saute 5 minutes, or until soft. Add chicken and shrimps.
3. Combine the tomatoes, salt, red-pepper seasoning and bay leaf in a large bowl; pour over ham and chicken.
4. Heat to boiling; cover. Simmer 30 minutes. Stir in celery and rice, making sure all rice is covered with liquid.
5. Simmer 30 minutes longer, or until chicken and rice are tender; remove bay leaf. Stir in parsley.