Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
597
Calories
64g
Protein
6g
Fat
72g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/4 pounds boneless chicken, cubed or 2 pounds cut up chicken parts with bone and skin
- 2 medium onions, cut into wedges
- 1 green pepper, cut into strips
- 1 1 pound 13-ounce can whole tomatoes
- 1/4 cup Worcestershire sauce
- 2 tablespoons prepared mustard
- 2 tablespoons minced garlic
- 1 teaspoon ground thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1/2 pound cooked, peeled and deveined shrimp
- 3 cups hot cooked rice
- =
Directions
1
Combine chicken, onions, green pepper, tomatoes, Worcestershire sauce, mustard, garlic, thyme, rosemary, black pepper and shrimp.
2
Cover and bring to a boil.
3
Simmer 45 minutes or until chicken is tender and flavors mellow together.
4
Bone-in chicken will need about 1 hour until it is falling-apart tender.
5
Add shrimp and heat 1 minute.
6
Serve with scoops of rice in wide soup bowls.
Recipe sourced from
fandom