Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | 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
- =
- 1 cup uncooked rice
- 2 tablespoons butter or margarine
- 1 pound chicken gizzards, finely ground or chopped
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 tablespoon chopped chives
- 3/4 teaspoon ground black pepper, divided
- 1 1/2 cups chicken broth
- 1 teaspoon paprika
- 1/4 teaspoon rosemary
- 2 tablespoons white wine
- 2 1/2 to 3 pound broiler-fryer chicken, quartered
- 1 teaspoon oregano
- 1 teaspoon prepared horseradish
- 1/4 teaspoon ground black pepper
- 1 pound peeled and deveined shrimp
- 3 cups hot cooked rice
- grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese, divided
- 1/4 cup dry white wine
- 1/4 teaspoon ground white pepper
- =
Directions
Brown rice in butter in large skillet over medium heat. Add gizzards, onion, celery and chives; cook until gizzards are browned. Add 1/2 teaspoon pepper and broth; bring to a boil. Reduce heat, cover and simmer 20 minutes.
Combine paprika, rosemary, wine and remaining 1/4 teaspoon pepper; brush on both sides of chicken. Place chicken skin side up in greased shallow baking dish. Bake, uncovered, at 425 degrees 20 minutes.
Remove chicken from dish. Spoon dressing into dish; rearrange chicken on top of rice. Brush with remaining wine mixture. Reduce heat to 375 degrees; cover and bake 30 minutes or until chicken is tender.