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Rice and Chicken Andalusien

Name: Rice and Chicken Andalusien
Yield: 6 servings
Ingredients: one and a half pounds of cooked chicken; half a pound of boiled rice; onion; parsley; half a pint of warm olive oil or melted butter; A clove of garlic

From Soyer's standard cookery, 1912

Serves 6

Presented as published in 1912. 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

625Calories

27 gProtein

3 gCarbs

57 gFat

Full nutrition (33 nutrients)

Calories625 kcal

Protein27 g

Carbohydrates2.9 g

Fiber0.6 g

Sugars1.1 g

Total Fat57 g

Saturated Fat28 g

Monounsaturated Fat20 g

Polyunsaturated Fat4.4 g

Cholesterol238 mg

Sodium666 mg

Potassium391 mg

Calcium53 mg

Iron1.4 mg

Magnesium31 mg

Phosphorus293 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C7.5 mg

Vitamin A354 mcg

Vitamin E1.4 mg

Vitamin K72 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)6.8 mg

Folate21 mcg

Choline77 mg

Caffeine0 mg

Water90 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 255. The excerpt below is the record exactly as published.

Rice and Chicken Andalusien. Mix together one and a half pounds of cooked chicken cut into dice, half a pound of boiled rice, onion, parsley, and seasoning to taste. A clove of garlic may be added or omitted according to taste. Mix it with half a pint of warm olive oil or melted butter

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