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Chicken Stew With Rice Recipe
|Celery stalks||2 , cut into 0.25 inch slices|
|Carrots||4 , cut into 0.25 inch slices|
|Converted rice||3⁄4 Cup (12 tbs)|
|Dressed frying chicken||3 Pound (1 Whole)|
|Water||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Frozen peas||1 Cup (16 tbs), Defrosted|
|Parsley leaves||4 (Fresh)|
Serving size: Complete recipe
Calories 3009 Calories from Fat 1370
% Daily Value*
Total Fat 152 g233.8%
Saturated Fat 43.2 g216.1%
Trans Fat 0 g
Cholesterol 911.7 mg
Sodium 4170.1 mg173.8%
Total Carbohydrates 101 g33.7%
Dietary Fiber 14.3 g57%
Sugars 19.7 g
Protein 292 g583.6%
Vitamin A 912.1% Vitamin C 78.5%
Calcium 49.9% Iron 94.8%
*Based on a 2000 Calorie diet
Add chicken, water, and salt.
Cover and cook on low about 8 hours.
Add peas the last 10 minutes of cooking.
Remove skin and bones from the chicken, cube the meat, and return it to the vegetables and rice.
Ladle stew into bowls and garnish with fresh parsley leaves.