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Chicken And Rice Avgolemono

Chicken and Rice Avgolemono (9 PTS recipe image
This comforting one-pot meal features skinned chicken drumsticks simmered with long-grain rice and spinach in low-sodium broth. The dish is finished with a tangy avgolemono sauce made from egg substitute, flour, and fresh lemon juice. Garnished with fresh dill and lemon slices, it offers a balanced, protein-rich dinner that is both satisfying and easy to prepare.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 2989.6
Description
This comforting one-pot meal features skinned chicken drumsticks simmered with long-grain rice and spinach in low-sodium broth. The dish is finished with a tangy avgolemono sauce made from egg substitute, flour, and fresh lemon juice. Garnished with fresh dill and lemon slices, it offers a balanced, protein-rich dinner that is both satisfying and easy to prepare.
Ingredients
  • 1 tablespoon Vegetable oil
  • 1 cup Onion -- chopped
  • 36 ounces Chicken drumsticks -- skinned, 12, 3-oz
  • Ea
  • 3 cups Low sodium chicken broth
  • 6 ounces Long-grain rice -- white
  • 1/2 cup Egg substitute -- liquid
  • 2 tablespoons Flour
  • 3 ounces Lemon juice -- bottled, or
  • 2 lemons Juice of
  • 4 cups Frozen spinach -- chopped, thawed*
  • 6 sprigs Fresh dill -- chopped or
  • 2 teaspoons Dried dill weed
  • Lemon slices -- for garnish, opt.
Directions
  1. 1
    In large nonstick saucepan, heat oil.
  2. 2
    Add chopped onions and cook, stirring occasionally, until tender.
  3. 3
    Add drumsticks and brown on all sides; remove drumsticks to a plate.
  4. 4
    Add chicken broth and rice to saucepan and stir until rice gains are separated.
  5. 5
    Return chicken to pan; cover and simmer until chicken is cooked through, about 15 minutes.
  6. 6
    While chicken and rice are simmering,
  7. 7
    whisk together egg substitute, flour and lemon juice in a small bowl,
  8. 8
    set aside.
  9. 9
    With slotted spoon, remove cooked drumsticks to a plate and keep warm.
  10. 10
    Add spinach and dill to rice mixture and
  11. 11
    cook over medium
  12. 12
    heat , stirring frequently, until rice has absorbed all the liquid in the pan, about 5 minutes.
  13. 13
    Pour in egg mixture and stir until just heated through, about 1 minute.
  14. 14
    To serve, spoon rice mixture onto serving platter; top with chicken and garnish with lemon slices.
  15. 15
    Each serving (2 drumsticks use a scant cup of rice mixture) provides 1/2 FA, 1 3/4 V, 3 1/4 P, 1 B, 25 c.
  16. 16
    NOTES : *2 10-ounce packages spinach, thoroughly drained and squeezed dry.
  17. 17
    ounces chicken drumsticks = Twelve 3 ounce skinned drumsticks

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2989.6kcal
% Daily Value *
Total Fat 138.5g214%
Saturated Fat 37.5g188%
Cholesterol 1073.1mg358%
Sodium 1121.6mg47%
Total Carbohydrate 70.5g24%
Dietary Fiber 8.3g34%
Sugars 6.2g
Protein 308.7g618%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 3oz, avgolemono, bottled, broth, chicken, chopped, dill, dried, drumsticks, egg, flour, fresh, frozen, garnish, international, juice, lemon, liquid, longgrain, low
Read it online: https://www.chefs-mate.com/recipe/chicken-and-rice-avgolemono-9-pts/