Czech chicken rice
- Low in lactose
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
One-pot rice with chicken, carrots and vegetables.
4 servingsFinal yield 1,550 g
Ingredients
- 320 gRice, white, long-grain, regular, raw, unenriched
- 450 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
- 180 gCarrots, raw
- 100 gOnions, raw
- 750 gSoup, chicken broth, low sodium, canned
- 7.5 gOil, olive, salad or cooking
- 3 gSalt, table
Method
- Cut chicken into 2 cm cubes. Sear in 15 g oil for two minutes, remove and soften onion in the pan.
- Add rice and small-diced carrot to the onion. Pour in hot stock and simmer covered for 13 minutes.
- Return the chicken and collected juices and cook covered for five more minutes. The rice should be tender and the chicken cubes should reach 74 °C in the centre; continue gently cooking if needed. Season with salt and rest for three minutes.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,008.1 kcal
- Protein
- 141.8 g
- Fat
- 26.4 g
- Total carbohydrate (by difference)
- 291.4 g
- Total dietary fibre (USDA)
- 10.9 g
- Saturated fatty acids
- 5.6 g
- Sodium
- 1,734.6 mg
- Salt (sodium × 2.5)
- 4.3 g
Per serving
- Energy
- 502 kcal
- Protein
- 35.5 g
- Fat
- 6.6 g
- Total carbohydrate (by difference)
- 72.9 g
- Total dietary fibre (USDA)
- 2.7 g
- Saturated fatty acids
- 1.4 g
- Sodium
- 433.6 mg
- Salt (sodium × 2.5)
- 1.1 g
Per 100 g of finished food
- Energy
- 129.6 kcal
- Protein
- 9.2 g
- Fat
- 1.7 g
- Total carbohydrate (by difference)
- 18.8 g
- Total dietary fibre (USDA)
- 0.7 g
- Saturated fatty acids
- 0.36 g
- Sodium
- 111.9 mg
- Salt (sodium × 2.5)
- 0.28 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Celery
May contain: Gluten, Soy, Milk, Mustard
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal