Directions:
- Heat the vegetable oil in a large pot over medium-high heat.
- Cook the chicken until no longer pink in the center and the juices run clear, 3 to 5 minutes.
- Remove from pot and set aside.
- Melt the butter in the large pot.
- Cook the onion, green onion, and parsley in the butter until the onions begin to soften, 4 to 7 minutes.
- Stir in the garlic and cook until brown, 3 to 4 minutes.
- Add the chicken broth, cooked chicken, sausage, and rice; bring to a boil for 2 minutes and then reduce heat to medium-low.
- Cover and simmer for 1 hour.
- Do not remove cover or stir while simmering.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 756.3 Kcal (3166 kJ) | ||
| Calories from fat | 348.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.74g | 60% | |
|---|---|---|---|
| Cholesterol | 159.27mg | 53% | |
| Sodium | 1852.65mg | 77% | |
| Potassium | 1054.08mg | 22% | |
| Total Carbs | 54g | 18% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 45.41g | 91% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.4mg | 19% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 143.53 Kcal (601 kJ) | ||
| Calories from fat | 66.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.35g | 60% | |
|---|---|---|---|
| Cholesterol | 30.22mg | 53% | |
| Sodium | 351.58mg | 77% | |
| Potassium | 200.04mg | 22% | |
| Total Carbs | 10.25g | 18% | |
| Sugars | 0.28g | 6% | |
| Dietary Fiber | 0.2g | 4% | |
| Protein | 8.62g | 91% | |
| Vitamin C | 2.9mg | 26% | |
| Iron | 0.6mg | 19% | |
| Calcium | 7.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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