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Chicken & Rice Avgolemono

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Submitted by Boggie

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
1 237
CUP ML ONIONS
chopped
12 12
EACH EACH CHICKEN DRUMSTICKS
skinned *
3 7.1E+2
CUPS ML CHICKEN BROTH
6 173.4
OUNCES ML/G LONG GRAIN RICE
½ 118
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 2
EACH EACH LEMONS
juiced
20 578
OUNCES ML/G SPINACH
chopped, frozen
6 6
SPRIGS SPRIGS DILL WEED, FRESH
chopped

Directions

In large nonstick saucepan, heat oil.

Add chopped onions and cook, stirring occasionally, until tender.

Add drumsticks and brown on all sides; remove drumsticks to a plate.

Add chicken broth and rice to saucepan and stir until rice grains are separated.

Return chicken to pan; cover and simmer until chicken is cooked through, about 15 minutes.

While chicken and rice are simmering, whisk together egg substitute, flour and lemon juice in a small bowl; set aside.

With slotted spoon, remove cooked drumsticks to a plate and keep warm.

Add spinach and dill to rice mixture and cook over medium heat; stirring frequently, until rice has absorbed all the liquid in the pan, about 5 minutes.

Pour in egg mixture and stir until just heated through, about 1 minute.

To serve, spoon rice mixture onto serving platter; top with chicken and garnish with lemon slices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 234g (8.3 oz)
Amount per Serving
Calories 192 21% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 220mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 22% Vitamin C 35%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 
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