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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan combine the chicken, onion, and chicken stock, bring to a simmer, cover and cook over low heat until the chicken is tender (about 45 minutes). | 2. Lift the chicken out onto a platter and set aside. | 3. Strain the stock through a sieve set over a bowl. | 4. Discard the solids and skim off as much fat as possible from the stock. | 5. Rinse out the saucepan and return the stock to it. | 6. Add the rice, tomatoes and carrots. | 7. Taste for seasoning, add salt if necessary and freshly ground pepper. | 8. Bring to a simmer and cook until the rice is tender, about 25 minutes. | 9. When the chicken is cool enough to handle remove the skin and bones and cut into strips about 1/2 x 1 1/2 inches. | 10. Return the chicken to the saucepan with the ham and cook just long enough to heat through. | 11. 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	3	halved		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
grain rice	1/4	cup		-	-	-	-
tomato	3/4	cup	peeled seeded chopped	31.05	6.885	1.62	0.27
carrot	1/2	cup	scraped diced	26.24	6.1312	0.5952	0.1536
salt				-	-	-	-
pepper			ground	-	-	-	-
ham	3/4	cup	cooked 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.