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Ingredientes
- 1 chicken, cut into bite size pcs
- 1 link sausage, cut into sm. pcs
- 1 c. celery, minced
- 1 c. onion, minced fine
- 1/2 c. bell pepper, minced fine
- 3 cloves garlic, minced fine
- 1/2 teaspoon red pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 c. rice
- 1/2 teaspoon oregano
- 1/4 teaspoon curry
- 2 bay leaves
Direcciones
- TO MAKE STOCK: Place chicken bones in large pot, cover with water. Add in celery tops, 1 onion and boil one hour. In deep skillet add in oil to cover bottom of pan. Fry sausage; remove, then lightly fry chicken. Pour top oil off, reserving "goodie" in skillet bottom and return to heat. Add in garlic, brown well. Add in celery, onion, bell pepper and seasonings, stirring constantly till browned well. Now add in 1 c. rice, continue to stir for 5 min. Then add in 2 1/2 c. of stock and meats. Bring to a rolling boil. Reduce heat, cover and simmer for 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 286 | |
| Calories from Fat 141 | 49% |
| Total Fat 15.63g | 20% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 176mg | 7% |
| Potassium 263mg | 8% |
| Total Carbs 14.24g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.8g | 1% |
| Protein 20.51g | 33% |
