Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brie | not in our table | 0 |
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
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- 4 boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons olive oil
- 1 large leek, chopped and divided
- 6 cups chicken broth
- 1 cup rice
- 1 pound brie, rind removed and diced
- 1/2 cup heavy cream
- salt and pepper to taste
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Directions
Cook chicken in oil in Dutch oven over medium-high heat until brown, about 8 minutes. Remocve chicken; set aside. Cook white part of leek until soft over medium-high heat, about 2 minutes. Add chicken broth and rice; bring to a boil. Reduce heat to medium and cook uncovered 10 minutes, stirring frequently. Add chicken; cook 5 minutes. Stir in brie, cream, salt and pepper. Stir until creamy and cheese is melted, about 4 minutes. Garnish with green part of leek, if desired.