chicken and vegetable clay pot

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 390.3
  • Total Fat: 19.0 g
  • Cholesterol: 70.1 mg
  • Sodium: 1,343.1 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 25.6 g

View full nutritional breakdown of chicken and vegetable clay pot calories by ingredient

Number of Servings: 5


    *Soy Sauce, 2 tsp
    Granulated Sugar, 0.5 tsp
    Salt, 0.5 tsp
    *Pepper, white, 0.25 tsp
    *Oyster Sauce, 2 tbsp
    Chicken Thigh, 6 thigh, bone and skin removed
    *Canola Oil, 5 tbsp
    Onions, raw, 1 medium (2-1/2" dia)
    Celery, raw, 0.66 cup, diced
    Carrots, raw, 0.66 cup, chopped
    Shiitake Mushrooms, 6 mushrooms
    Peas, frozen, 0.5 cup
    White Rice, long grain, 2 cup
    Chicken Broth, 2.66 cup (8 fl oz)


Sitr together salt, peper, sugar, soy sacue and oyster sauce. Add chekcn and mix well.
IN a skillet, heat 2 tablespoons of oil over medium heat. Add onion and saute fro 1 min, or until fragrant. Add celery, carrot and mushorroms and cook for 3 min or until half cooked. Add chicken and cook for 3-4 min or until chicken is fully cooked. Remove from heat, sitr in peas and set aside.
Rinse the rice and draint fro 10 min. Bring stock to a near simmer in a small saucepan and cover.
In a large dutch oven, heat 3 tablespoons oil over medium-high heat. Add the rice and stir constantly for 3 min or until rice grains are opaque. Add stock, stir and lowe heat to medium. Should simmer. Cove pot.
GIve pot 3 quick stirs over the next 5 min and cover in between. Most of the stock should be absorbed (if not cook for another min). Level the rice and turn heat to low, cover and cook for 10 min.
Uncover and add vegetables, chekci and juice from skillet. Cover and cook for 10min. Sitr, replace lid and remove from heat. Let pot sit for 10 min to allow flavours to meld.
Makes 5 servings (for main meal).

Number of Servings: 5

Recipe submitted by SparkPeople user CAPUSCINE.

TAGS:  Poultry |