Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 4 cup chicken fat
- 2 cups rice
- 3 pounds fat yellow chicken
- 3 cups of the chicken broth
- salt
- pepper
- paprika
Directions
Creole : — No. i : ^y> pounds fat chicken ; salt, pepper and pap- rika; l/4 cup chicken fat; I onion, sliced; il/2 cups rice; I can toma- toes ; i green pepper, seeds removed. Dress, clean and cut chicken in pieces to serve. Season with salt, pepper and paprika, brown onion in the chickent fat, add chicken, brown lightly, cover and let simmer i hour. Add the rest of the ingredients, place in sas- serole, cover and bale i hour in moderate oven oruntil tender.
Hungarian — No. 2: 3 1-3 pounds fat yellow chicken; boiling water; ^4 CUP chicken fat; i medium onion, chopped; i cup rice; salt and paprika. Dress, clean and cut chicken in pieces to serve. Salt and let stand several hours. Heat fat in iron kettle, add on- ion, fry golden brown and set aside. Then fry chicken in the fat and when nicely browned, add paprika to taste and boiling water to cover and let simmer about i hour.
Soak rice in cold water, drain, add the fried onion and i tea- spoon salt and gradually 3 cups of the chicken broth, more if nec- essary. When nearly done add the chicken and finish cooking in a slow oven ^ hour.