Gulf Coast Chicken
|Salad oil||1⁄4 Cup (4 tbs)|
|Spanish rice mix||2 Cup (32 tbs)|
|Diced smoked ham/Cooked sausage||8 Ounce|
|Frozen cooked deveined shrimp||5 Ounce|
|Instant chicken bouillon||2 Tablespoon|
|Hot water||4 Cup (64 tbs)|
Cut chicken legs into drumsticks and thighs; shake in paper bag with flour, salt, and pepper to coat evenly.
Saute slowly in salad oil in large frying pan 30 minutes, or until fork-tender; place in 10-cup casserole with tight-fitting cover.
Sprinkle Spanish rice right from package over chicken; top with sliced meats, then shrimp.
Heat chicken bouillon and water to boiling in same frying pan, stirring until bouillon is dissolved; pour over mixture in casserole; cover.
Bake in moderate oven (350Â°) 30 minutes, or until bubbly-hot.
Serving size: Complete recipe
Calories 2258 Calories from Fat 1214
% Daily Value*
Total Fat 140 g215%
Saturated Fat 26.3 g131.4%
Trans Fat 1 g
Cholesterol 682.2 mg227.4%
Sodium 7540.1 mg314.2%
Total Carbohydrates 112 g37.2%
Dietary Fiber 4.3 g17%
Sugars 10.2 g
Protein 137 g273.1%
Vitamin A 14% Vitamin C 28.2%
Calcium 12.4% Iron 70.5%
*Based on a 2000 Calorie diet