This traditional recipe from the Golf of Mexico, is sure to please garlic lovers. Easy to prepare and extremely flavorful, it makes a great weeknight dish
• Salt lightly the chicken and place in a large pot. Cover with the 4 cups of water and bring to a boil over medium heat. Cover and simmer until chicken is fully cooked, about 20 minutes. Drain, reserving 1 cup of the stock. Set aside.
• In a bowl, mix the Acapulco Starter Paste with ¼ cup water. Set aside.
• In a blender, puree the garlic with 1/3 cup water.
• Heat the oil in a deep saucepan or an skillet, add the pureed garlic and sauté for 10 seconds. Add the Acapulco Paste mixture, stirring and scraping the bottom of the saucepan until the sauce is slightly reduced. Add the reserved stock, bring to a simmer and season with salt.
• Return chicken to its pot, pour the sauce over, cover and cook over low heat for 20 minutes. Serve and provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (522g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 221 | ||
Calories from Fat: 120 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 86.5mg | 27 % | |
Sodium 221.7mg | 8 % | |
Potassium 294.5mg | 8 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.2g | ||
Protein 20.6g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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