|Yellow onions||2 Large|
|Garlic||2 Clove (10 gm)|
|Chicken pieces||5 Pound (Quarters)|
|Cooking oil||2 Tablespoon|
|Long grain rice||2 1⁄2 Cup (40 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Green pepper||To Taste, cut into strips|
|Peeled tomatoes||1 Can (10 oz)|
|Pork cutlet||1 Pound, cut into cubes (Lightly Cured)|
|Thyme||1⁄2 Teaspoon, crumbled|
|Chopped parsley||3 Ounce|
1. Peel and finely chop the yellow onions and garlic cloves.
2. Cut chicken into small pieces and fry in cooking oil with the onion and garlic. Add rice, tomatoes in juice, and chicken stock. Simmer covered for 25 minutes till chicken is tender.
3. Mix in pork, pepper, and shrimps. Add seasonings.
4. Allow to boil for a second. Turn heat down and cook till shrimps are pink. Sprinkle in chopped pars ley.
Serving size: Complete recipe
Calories 6683 Calories from Fat 1315
% Daily Value*
Total Fat 181 g278.3%
Saturated Fat 49.5 g247.4%
Trans Fat 0 g
Cholesterol 2410.1 mg803.4%
Sodium 6561.5 mg273.4%
Total Carbohydrates 554 g184.6%
Dietary Fiber 26.9 g107.7%
Sugars 26.4 g
Protein 664 g1328.3%
Vitamin A 243.1% Vitamin C 344.3%
Calcium 119.8% Iron 261.3%
*Based on a 2000 Calorie diet