Chicken with Egg (Katama)
How I made a showstopping dish in just 45 minutes...
Daria ☼
Recipe author
Chicken with Egg (Katama)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 43 %
13 g
Fats 47 %
14 g
Carbohydrates 10 %
3 g
182 kcal
GI:
100
/
0
/
0
- I first saw this Abkhazian dish on a TV show — I don't remember which one anymore. I loved this chicken-and-egg recipe because it's low-calorie, light, and, best of all, delicious! It's also quick and easy — just a little over half an hour. It's perfect for anyone watching their figure or trying to lose weight. I start by chopping the onions and frying them in butter in a skillet until golden. Then I cut the cleaned, rinsed chicken into small serving pieces and fry them separately from the onions. Next I transfer the chicken and onions to a pot of water — enough to cover the meat completely — and cook for about five to ten minutes. Then I beat the eggs, pour them into the pot with the chicken and fried onions, and add cilantro, parsley, and salt to taste. I cook it all until the eggs are set. The result is a juicy, fragrant dish you can serve any day of the week or for a special occasion. It's sure to please you and your guests, and your family will be thrilled! Enjoy!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Onion - 41 kcal/100g
- Cilantro - 25 kcal/100g
- Chicken egg - 80 kcal/100g
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