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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  All Recipes

| 1. To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock. | 2. Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes. | 3. When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken meat	3	pounds	boneless skinless	1632.0037	0.0	306.0007	35.6321
onion	1		chopped	64.0	14.944	1.76	0.16
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
grain white rice	1/4	cup		-	-	-	-
tomato	3/4	cup	peeled seeded chopped	31.05	6.885	1.62	0.27
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
salt	to taste			-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
ham	3/4	cup	diced	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

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