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4 Serves
96 Mins
Season the chicken pieces thoroughly with salt, black pepper, and poultry seasoning.
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Vitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
70 mg / 16 mgVitamin B5
10 mg / 5 mgVitamin B6
7 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
60 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
231 mg / 420 mgPhosphorus
1543 mg / 1,250 mgPotassium
2334 mg / 4,700 mgSodium
876 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
169 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
590 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides.
Transfer the chicken to a roasting pan and cook in a preheated oven at 190°C for 25 minutes until fully cooked through.
While the chicken cooks, prepare the rice in a pot by simmering with water and spices until tender.
Allow the chicken to rest for 5 minutes before serving alongside the prepared rice.
27
g52
g5
g
Nepali
Vietnamese