4 Serves
91 Mins
Prepare the chicken by cleaning and patting it dry, then chop the onion and garlic using a chef's knife.
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VietnameseVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
37 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
99 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
174 mg / 420 mgPhosphorus
965 mg / 1,250 mgPotassium
1444 mg / 4,700 mgSodium
1282 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
115 µg / 55 µgFiber
8 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
295 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat and sauté the onions and garlic until fragrant.
Add the chicken and spices to the pot, searing until browned, then cover with water and simmer until the meat is tender.
Stir in the rice and season with salt and pepper, then cover and cook until the liquid is absorbed and the rice is fluffy.
30
g65
g28
g
Lebanese
Iraqi