Recipe Details
Ingredients
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6cupswater
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1(3 pound)whole chicken
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1mediumonion, chopped
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1tablespoonsalt
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3 ½cupschicken broth
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½poundsmoked sausage of your choice, sliced
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1cuplong-grain white rice
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2tablespoonsItalian-style seasoning
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2cubes chicken bouillon
Cooking Directions
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Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
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Transfer chicken to a cutting board to cool for 10 to 15 minutes. Skim and discard fat from cooking liquid. Measure 3 1/2 cups cooking liquid and place into a 6-quart saucepan. Discard remaining cooking liquid.
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Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
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Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories717 | |
% Daily Value * | |
Total Fat 43g |
55% |
Saturated Fat 13g |
65% |
Cholesterol 195mg |
65% |
Sodium 2197mg |
96% |
Total Carbohydrate 29g |
11% |
Dietary Fiber 1g |
5% |
Total Sugars 2g |
|
Protein 50g |
101% |
Vitamin C 7mg |
8% |
Calcium 97mg |
7% |
Iron 5mg |
26% |
Potassium 584mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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