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Receta Chicken and Rice Stew

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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6 Bowls
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Ingredientes

Cost per serving $0.77 view details
  • 2 chicken breasts
  • 4 Chicken Bouillon Cubes
  • 1 tablespoons Salt
  • 1/2 tablespoon Pepper
  • 1 tablespoons Goya Adobo
  • 1 tablespoons Onion Powder
  • 1 tablespoons McCormick Seasoned Salt
  • 4 cups Rice
  • Flour
  • Water

Direcciones

  1. Put chicken breast, Chicken Bouillon Cubes, Salt, Pepper, Goya Adobo, Onion Powder, and McCormick Seasoned Salt in Slow Cooker. Fill with water to cover chicken, plus about 1 cup. Cook for 6 hours on low.
  2. Once Chicken is ready, remove chicken from Slow Cooker place into large pot, and shred or pull apart.
  3. Using a Rice Cooker, make 4 cups of rice.
  4. Pour liquid contents into pot. Heat until boiled. While contents are heating to boil, mix Flour and water (about a 1 cup flour to 2 cups water ratio); I usually do about 2 cups water.
  5. Once Liquid contents has boiled, add flour and water mix until desired thickness. Stir in with Whisk, as water and flour mix is poured in. Remove chicken gravy from heat.
  6. Pour gravy into large pot with chiken and rice, stir and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 342g
Recipe makes 6 servings
Calories 561  
Calories from Fat 54 10%
Total Fat 6.05g 8%
Saturated Fat 1.72g 7%
Trans Fat 0.06g  
Cholesterol 30mg 10%
Sodium 2871mg 120%
Potassium 400mg 11%
Total Carbs 100.49g 27%
Dietary Fiber 1.8g 6%
Sugars 1.02g 1%
Protein 21.87g 35%
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