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Spanish-Style Chicken & Rice Recipe
|Melted butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Savory leaves||3⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Broiler fryer chicken||3 1⁄2 Pound, quartered (1 Broiler Fryer Chicken)|
|Chorizo rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4678 Calories from Fat 3129
% Daily Value*
Total Fat 349 g537.4%
Saturated Fat 133.8 g669.2%
Trans Fat 0 g
Cholesterol 1434.5 mg
Sodium 1127.1 mg47%
Total Carbohydrates 62 g20.7%
Dietary Fiber 6.9 g27.5%
Sugars 0.4 g
Protein 309 g617.7%
Vitamin A 132.5% Vitamin C 52.1%
Calcium 32.2% Iron 94%
*Based on a 2000 Calorie diet
Turn chicken in butter mixture to coat thoroughly; then drain briefly.
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting frequently with butter mixture, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.
Reserve remaining butter mixture for chorizo rice.