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Nutrition Facts
Serving Size 1 (214g) Recipe makes 8 servings
Calories 532
Calories from Fat 250		(47%)
Amount Per Serving		%DV
	Total Fat 27.8g	42%
	Saturated Fat 7.8g	39%
	Monounsaturated Fat 11.6g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.0g
Cholesterol 121mg		40%
Sodium 407mg		16%
Potassium 433mg		12%
Total Carbohydrate 35.9g		11%
	Dietary Fiber 1.7g	6%
	Sugars 0.4g
Protein 32.3g		64%
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Chicken and Rice

Recipe #241235 | 1¼ hours | 20 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Heather ND
Jul 18, 2007

This is light and flavorful. I started using instant rice but now I use the basmati rice and WOW what a difference. It brings so much to the flavor.

1
Cut up the whole chicken but don't throw anything away, there is a lot of flavor to be had.
2
Place chicken in a pot of salted water and simmer until done.
3
Pull the chicken from the water and set the water aside.
4
Let the chicken cool then remove from the bone.
5
Take about 2 1/2 cups of water from your reserve and place in a pot.
6
Add your chicken and rice then bring to a boil.
7
Reduce heat and simmer for 20 mins.
8
Fluff rice and salt and pepper to taste.