Rice with chicken and mussels

60 min
Type of dish: Rices
Temperature: Hot
Seasonal period: All year
Allergens:
Molluscs
Molluscs
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Onion 0.05 kg
Carrots 0.05 kg
Leek 0.6 ud
Parsley 4.0 g
Natural mushrooms 0.15 kg
Broiler chicken 0.2 kg
Frozen peas 0.125 kg
Bulk mussels, frozen 0.15 kg
White stock 1.5 l
Sunflower oil 0.013 l
Table salt 3.75 g
See Recipe
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.75 ud
Powdered vegetable stock 0.075 kg
Elaboration
  • Chop the onion, carrot and leek into brunoise. Wash the mushrooms and cut it into quarters.
  • Cut the chicken into chunks.

ELABORATION

  • Make a white stock.
  • Sauté the vegetables, starting with the ones that need more time to cook. Then, add in the chicken.
  • Add in the mushrooms.
  • Steam the mussels.
  • Add in the rice and sauté along with the chicken and the vegetables.  Scatter over the mussels and mushrooms on top. 
  • After a few moments pour over two and a half parts of stock per part of rice. Lastly, add in the lemon.
  • Cook for 15 minutes either on the stove or in the oven. Check its cooked before turning off the heat.
Nutritional information (1 portion)
Energy
513.62
kcal
Carbohydrates
86.58
g
Proteins
20.63
g
Lipids
8.29
g
Sugars 7.31 g
Salt (Sodium) 8826.52 mg
Folic acid 80.23 ug
Vitamin C 24.19 g
Vitamin A 325.08 ug
Zinc 2.96 mg
Iron 4.44 mg
Calcium 151.02 mg
Cholesterol 60.81 mg
Polyunsaturated fatty acids 2.39 g
Monounsaturated fatty acids 2.02 g
Saturates 1.69 g
Fiber 8.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.