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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Divide the chicken into joints and soak in the seasoned olive oil. Make some stock from the chicken carcass. | 2. Prepare the red pepper, removing seeds and white pith, and then cut into thin strips. Dice the bacon and the chicken liver and slice the onion thinly. | 3. Pour 1 Tblsp. olive oil into a frying pan and add the diced bacon, red pepper, onion and garlic; cover and cook gently for 15 minutes. | 4. Drain and keep warm, returning the oil to the pan and adding 1 Tblsp. more oil. Fry the rice until it starts to brown, stirring gently with a wooden spoon. | 5. Skim the chicken stock and add a little at a time to the rice so that the grains absorb the stock before more is added. | 6. Add the chicken liver after the rice has been cooking for about 10 minutes; when the rice is fully cooked stir in the other ingredients and keep warm. | 7. Add further 1 Tblsp. oil to the pan and cook the chicken pieces gently for about 20 minutes or until just golden and tender- allow longer for the legs and thighs. | 8. Turn the rice mixture on to a large dish and arrange the chicken pieces on it. Sprinkle with chopped chervil and diced pineapple and serve with green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
garlic clove	1			-	-	-	-
chervil	2	tablespoons	chopped	9.006	1.8658	0.8816	0.1482
salt pepper				-	-	-	-
olive oil				-	-	-	-
red pepper	1		sweet	1.25	0.2753	0.0584	0.0138
rice	12	ounces		1248.5117	259.3979	25.6506	10.8862
bacon	3	slices		350.28	1.0752	10.6008	33.3396
pineapple	2	rounds	diced	-	-	-	-
onion	1			60.0	14.01	1.65	0.15

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