Rice with chicken, mussels and clams

45 min
Type of dish: Rices, Shellfish, Birds
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Rice 0.5 kg
Garlic, bulb 1.2 ud
Carrots 0.125 kg
Pods 0.125 kg
Lemons 0.075 kg
Bulk mussels, frozen 0.2 kg
Small farmed clam 0.3 kg
Table salt 3.75 g
White stock 1.8 l
Water 1.8 l
Bones 0.54 kg
Onion 0.18 kg
Carrots 0.09 kg
Green leek 0.9 ud
  • Prepare a white stock.
  • Cut the chicken into small pieces and fry with the garlic.
  • Chop the garlic into brunoise and the carrots and beans into julienne strips. Blanch the vegetables.
  • Clean the mussels and clams. Cook the mussels with some water and keep for later. Discard the shells.
  • Add some oil to the pan and the previously fried chicken.
  • Add the rice, and once hot, cover with the stock and the remaining water from the mussels (two and half parts per each part rice).
  • Add the garnish: the carrot, the bean, the mussels and the clams. Add salt and some lemon juice.
  • Let boil for around 18 minutes.
  • Let sit some minutes before eating.
Nutritional information (1 portion)
Fiber 13.49 g
Saturates 5.21 g
Monounsaturated fatty acids 7.9 g
Polyunsaturated fatty acids 9.85 g
Cholesterol 226.85 mg
Calcium 514.61 mg
Iron 28.74 mg
Zinc 13.02 mg
Vitamin A 1000.3 ug
Vitamin C 95.02 g
Folic acid 395.74 ug
Salt (Sodium) 2918.59 mg
Sugars 31.13 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.