Bombay Chicken and Rice
128
128
Ingredients
| 3 | pounds |
whole chicken
broilerfryer, cut up |
|
| 1 | x |
salt
|
* |
| 1 | cup |
rice, converted
|
* |
| 6 | ounces |
mixed dried fruit
pieces or 11/3 cups dried fruit and raisins, diced |
|
| ½ | cup |
onions
chopped |
|
| 4 | teaspoons |
curry powder
|
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
water
|
|
| 2 | tablespoons |
butter
or margarine, melted |
|
| ½ | teaspoon |
paprika
|
|
| 1 | x |
parsley leaves
optional, fresh chopped |
* |
Directions
Preheat oven to 375℉ (190℃).
Remove excess fat from chicken; season with salt.
Combine rice, fruit, onion, 2 teaspoon of the curry powder, sugar, salt and water in a 12x8x2-inch baking dish ; stir well.
Arrange chicken over rice mixture.
Combine melted butter, paprika and remaining 2 teaspoon curry powder; brush on chicken.
Cover tightly with aluminum foil and bake in 375℉ (190℃) oven 1 hour, or until chicken is tender and most of liquid is absorbed.
Garnish with chopped parsley, if desired.
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Nutrition Facts
Serving Size 359g (12.7 oz)Amount per Serving
Calories 75462% of calories from fat
% Daily Value *
Total Fat 52g
79%
Saturated Fat 16g
78%
Trans Fat
0g
Cholesterol 210mg
70%
Sodium 623mg
26%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
6%
Sugars g
Protein
119g
Vitamin A 28%
•
Vitamin C 2%
Calcium 7%
•
Iron 22%
* based on a 2,000 calorie diet
How is this calculated?
