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    You are in: Home / Recipes / Persian Chicken and Rice Recipe
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    Persian Chicken and Rice

    Average Rating:

    2 Total Reviews

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    • on April 18, 2013

      It is a great recipie but mostley in iran when we want to serve chicken with rice we cook the chiken in tamato juice and some spices like saffron ( iranian saffron) the tomato juic and onion help the chicken to be more delicuos and have a better smell :) if you had any question about iranian food you can ask me thank for your recipie;)

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    • on December 18, 2011

      What a delight. I made just one serving for myself and I wish I'd made 2 so that I'd have leftovers. Since it was just me tonight I used a chicken breast and cut back on the rice to 1/3 cup and still had more than I could use tonight so a good amount went into the fridge (yay). I likely used 1/2 a tsp or more of cinnamon but I'm a devout cinnamon lover and that worked for me. Both the apricots and raisins were very plump and tender at the end of cooking. It's very easyt too, you have to love one pot dishes :D. Thanks very much Jackie.

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    Nutritional Facts for Persian Chicken and Rice

    Serving Size: 1 (638 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1381.3
     
    Calories from Fat 604
    43%
    Total Fat 67.1 g
    103%
    Saturated Fat 21.8 g
    109%
    Cholesterol 303.8 mg
    101%
    Sodium 2019.6 mg
    84%
    Total Carbohydrate 105.1 g
    35%
    Dietary Fiber 4.1 g
    16%
    Sugars 23.6 g
    94%
    Protein 84.6 g
    169%

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