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6 Serves
82 Mins
Place the whole chicken in a large pot and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is fully cooked and tender.
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LebaneseVitamin E
2 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
117 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
447 mg / 1,250 mgPotassium
503 mg / 4,700 mgSodium
1918 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
10 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Remove the chicken from the pot, let it cool, and shred the meat into bite-sized pieces using your hands or a fork.
In a food processor, grind the walnuts and bread crumbs until a fine paste forms. Gradually add some of the reserved chicken poaching liquid to achieve a creamy, sauce-like consistency.
Season the walnut sauce with salt and black pepper to taste, then fold in the shredded chicken until well coated.
Heat a small amount of oil in a saucepan and stir in paprika. Drizzle this red oil over the chicken and walnut mixture before serving.
51
g24
g71
g
Filipino
Italian