Chicken Jambolaya

Name: Chicken Jambolaya
Ingredients: Iecuprrice; 1% green pepper (chopped fine); 2 tablespoons Wesson oil; 1% _cups chicken broth; 2 cups chopped chicken (cooked); 12 small can pimentos; 1 cup nuts (chopped); Y cup orange juice; 1 cup chopped celery

From Quaker recipes, 1954

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2398Calories

127 gProtein

280 gCarbs

81 gFat

Full nutrition (34 nutrients)

Calories2398 kcal

Protein127 g

Carbohydrates280 g

Fiber2.3 g

Sugars16 g

Total Fat81 g

Saturated Fat24 g

Monounsaturated Fat50 g

Polyunsaturated Fat24 g

Omega-32 g

Cholesterol366 mg

Sodium1085 mg

Potassium3756 mg

Calcium257 mg

Iron15 mg

Magnesium268 mg

Phosphorus1462 mg

Zinc9.9 mg

Copper1.6 mg

Manganese2.6 mg

Vitamin D0.9 mcg

Vitamin C89 mg

Vitamin A278 mcg

Vitamin E6.4 mg

Vitamin K8 mcg

Vitamin B63.3 mg

Vitamin B121.5 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)62 mg

Folate647 mcg

Choline325 mg

Caffeine0 mg

Water1001 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 20. The excerpt below is the record exactly as published.

CHICKEN JAMBOLAYA Iecuprrice 1% green pepper (chopped 2 tablespoons Wesson oil fine ) 1% _cups chicken broth 12 small can pimentos 2 cups chopped chicken (chopped fine) (cooked) | 1 cup nuts (chopped) 1 cup chopped celery Y cup orange juice

Cook this with the app: pantry check, scaling, and the assistant.