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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Separate chicken into 10 pieces (thighs, legs, wings, cut breasts in half). | 2. Slice onion. Wash and coarsely chop parsley, mint, and coriander. | 3. Heat oil or melt fat over medium heat. When shimmering, fry bacon a couple of minutes. Add chicken, onion, herbs, and salt and fry, uncovered, about 10 minutes. Cover and cook covered another 20 minutes. | 4. Add water, vinegar, cloves, saffron, pepper, and ginger. Bring to a boil and cook 45 minutes. | 5. Toast bread, and arrange toast in individual serving bowls. | 6. Lightly beat egg yolks, then stir them into the broth and remove pot from heat. Pour into bowl with toasts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	4			-	-	-	-
onion	1	ounces		11.3398	2.6478	0.3118	0.0283
coriander	1/3	cup		1.2267	0.1957	0.1136	0.0277
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
mint	1/2	tablespoon		1.254	0.2397	0.0938	0.0208
shortening	2	tablespoons		226.304	0.0	0.0	25.6
bacon	5	slices		583.8	1.7919999999999998	17.668	55.566
salt	1/2	teaspoon		-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
saffron thread	8			-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
egg yolk	4			218.96	2.4412	10.7848	18.0472
bread	6	slices	toasted	450.72	80.3088	18.6624	6.1488

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