Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse chicken pieces; pat dry. | 2. In a paper or plastic bag, combine flour, 1 tsp salt, and 1/4 tsp pepper. Add chicken a few pices at a time; shake to coat. In a skillet brown chicken on all sides in hot oil about 15 minutes. Remove and set aside; reserve oil. | 3. Cook garlic, onion, and mushrooms in reserved hot oil till onion is tender. Drain off fat. Stir chicken broth, wine, parsley, and bay leaf into onion mixture. | 4. Return the chicken to the skillet. Bring to a boil; reduce heat. Cover and simmer 45 minutes or until chicken is tender. Transfer chicken to a platter. Remove bay leaf and skim the fat. | 5. For sauce, combine the eggs, almonds, bread crumbs and saffron; stir into the skillet. Cook and stir till it is thickened and bubbly. Pour sauce over chicken. | 6. Serve with hot cooked rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2 1/2 - 3	lbs		0.0	0.0	0.0	0.0
purpose flour	1/4	cup		-	-	-	-
cooking oil	2	tablespoons		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
green onion	1/2	cup	sliced	9.585	2.0377	0.3444	0.1668
mushroom	1/2	cup	sliced	-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
white wine	1	cup		-	-	-	-
parsley flake	1	tablespoon		-	-	-	-
bay leaf	1			-	-	-	-
egg	2		boiled grated	143.0	0.72	12.56	9.51
almond	1/4	cup	ground	481.78	0.0	0.0	54.5
breadcrumb	1/4	cup	soft	-	-	-	-
saffron	1/8	teaspoon	powdered	-	-	-	-
rice			cooked	-	-	-	-

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