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Spanish Chicken with Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)232.9237
Energy (kCal)5245.2418
Carbohydrates (g)632.6784
Total fats (g)186.9235
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large skillet over medium-high heat, heat oil. | 2. Brown chicken 3 minutes on each side. | 3. Pour off fat. | 4. Stir in soup, tomatoes, green pepper and garlic. | 5. With a wooden spoon, crush tomatoes against sides of pan. | 6. Bring to boil. | 7. Reduce heat to low. | 8. Cover; cook 30 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally. | 9. Serve with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    chicken 2 lbs 1949.3378 0.0 168.6404 136.5443
    cream chicken soup 1 can condensed 274.5 21.838 7.2589999999999995 17.5985
    tomato 1 1/2 cups canned 62.1 13.77 3.24 0.54
    green pepper 1/2 chopped 14.9 3.4568 0.6407 0.1267
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    rice 4 cups cooked 2701.0 591.63 52.762 4.8839999999999995

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



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