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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the rice to a boil, using water and chicken broth, turn down heat and simmer for 15-20 minutes, until done and liquid absorbed. | 2. Put the chicken leg in a saucepan, cover with water, and bring to boil with salt and pepper for 15 minutes. | 3. Once chicken and rice are ready, shred the chicken from the bone. | 4. Fry the onion, green pepper, celery and tomato in the olive oil until it's golden brown, about 10 minutes. | 5. Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly. Serve and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
water	2 1/4	cups		0.0	0.0	0.0	0.0
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
chicken leg	1			970.1355	0.7707	74.2108	72.3068
onion	1/2			32.0	7.472	0.88	0.08
green pepper	1/2		diced	14.9	3.4568	0.6407	0.1267
celery rib	2		diced	-	-	-	-
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-

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