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Saffron Chicken Recipe
|Chicken||3 Pound, cut into serving pieces (1 Of 1.5 Kilogram)|
|Celery||125 Milliliter, finely chopped (1/2 Cup)|
|Onion||125 Milliliter, finely chopped (1/2 Cup)|
|Chicken stock||300 Milliliter (1 1/4 Cup)|
|Parsley||15 Milliliter (1 Tablespoon)|
|Pepper||To Taste (1 Tablespoon)|
|Rice||250 Milliliter (1 Cup)|
|Melted butter||30 Milliliter (2 Tablespoon)|
|Powdered chicken concentrate||30 Milliliter (2 Tablespoon)|
|Cream of mushroom soup||1 Can (10 oz) (284 Milliliter)|
Calories 1034 Calories from Fat 443
% Daily Value*
Total Fat 49 g76%
Saturated Fat 16 g79.9%
Trans Fat 0 g
Cholesterol 246.3 mg82.1%
Sodium 2648.2 mg110.3%
Total Carbohydrates 64 g21.4%
Dietary Fiber 2 g8.1%
Sugars 4.2 g
Protein 77 g154.6%
Vitamin A 20.2% Vitamin C 15.7%
Calcium 9.4% Iron 25.7%
*Based on a 2000 Calorie diet
1.Microwave onion and celery at 100% for 4 minutes.
2. Add in hot chicken stock, rice and season.
3.Cook covered at 100% for 5 minutes.
4.Reduce power level to 70% and continue to cook for 7 minutes.
5.Brush chicken with mixture of chicken concentrate and melted butter.
6.Layer rice mixture at bottom of a casserole dish.
7.Top with a layer of cream of mushroom soup.
8. Arrange chicken on top, in a manner that thicker parts face outside of dish.
9.Coook coveredat 70% for 22 min/kg (10 min/lb).
10. Turn dish halfway through the cooking time.
11.Let stand covered for 5 minutes before serving.
12. Serve as a single dish for lunch or dinner.