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CATEGORY CUISINE TAG YIELD
Meats, Grains Dutch May 1995 1 Servings

INGREDIENTS

1 Chicken, cut into 6 pieces
3 3/4- to 4-pound
3 T Olive oil
1 Onion, chopped
1 lb Large carrots, coarsely
grated
2 c Long-grain white rice
12 oz Pitted prunes
Paprika
6 c Boiling chicken stock or
canned low-salt
broth

INSTRUCTIONS

Preheat oven to 350F. Season chicken with salt and pepper. Heat olive
oil in heavy large Dutch oven over medium-high heat. Working in
batches, add chicken to pot and saute until brown, about 8 minutes  per
batch. Transfer chicken to bowl. Add onion to pot and saute until
golden, about 5 minutes. Remove pot from heat. Spread 1/3 of carrots
over onion, then 1/3 of rice and 1/3 of prunes. Arrange half of
chicken atop prunes. Season with paprika, salt and pepper. Repeat
layering with 1/3 each of carrots, rice and prunes. Top with  remaining
chicken; season with paprika, salt and pepper. Layer  remaining
carrots, rice and prunes over. Pour stock over. Cover pot  and place in
oven. Bake until chicken and rice are cooked through,  about 1 hour.
Serves 6.  Bon Appetit May 1995  Converted by MC_Buster.  Per serving:
5138 Calories (kcal); 277g Total Fat; (49% calories from  fat); 290g
Protein; 348g Carbohydrate; 1358mg Cholesterol; 1204mg  Sodium Food
Exchanges: 19 Grain(Starch); 36 Lean Meat; 9 1/2  Vegetable; 0 Fruit;
32 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3182
Calories From Fat: 1077
Total Fat: 120.8g
Cholesterol: 192.9mg
Sodium: 10819.1mg
Potassium: 6683.3mg
Carbohydrates: 375.9g
Fiber: 36.4g
Sugar: 65.9g
Protein: 161g


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