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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate and place the chicken pieces in a 3 quart or larger pot. Discard the wing tips. | 2. Add the garlic, onion, carrots and chicken broth and bring to a boil. | 3. Add the package of yellow rice and stir well. | 4. Turn down to a simmer and cover. | 5. Simmer for 1/2 hour until rice and vegetables are tender. | 6. Serve in wide bowls, including some broth. This is practically a meal in itself. | 7. People can easily remove the bones and skin from the chicken pieces in their bowls, or if you prefer, you could take the chicken pieces from the cooked soup and remove bones and skin before serving, returning the chicken meat to the soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	6 -12		cooked	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
carrot	4		peeled cut	209.92	49.0496	4.7616	1.2288
chicken broth	4	cups	low sodium	312.48	7.56	44.5536	10.4832
yellow rice	1	package	used	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.