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Suggest a better descriptionReview: Chopped green chili peppers and black beans turn thisdinner into a south-of-the-border fiesta! Serve with a tossed salad. Cube the chicken. Sprinkle with the black pepper and salt (if using). Coat a large no-stick frying pan with spray. Add the chicken and cook over medium-high heat for 5 minutes, or until the pieces begin to brown. Transfer to a bowl and set aside. In the same pan, combine the oil, onions, garlic and 2 tablespoons of the broth. Cook, stirring frequently, for 5 to 6 minutes, or until the onions are soft. Add the tomato sauce, beans and remaining broth to the pan. Stir to mix well. Add the chili peppers, chili powder, cumin and reserved chicken. Bring to a boil. Reduce the heat and simmer for 15 minutes, or until the chicken is tender and the liquid has thickened. Taste the sauce. If its acidic, add the sugar. Serve with the rice. Per serving 288 calories; 5 g. total fat (14%). 0.8 g saturated fat; 34 mg. cholesterol; 776 mg sodium ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe Recipe By : Preventions Healthy One-Dish Meals (1996) Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 14:54:42 -0800 (PST) From: PatH
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Serving Size: 1 Serving (631g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 380 | ||
Calories from Fat: 35 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 58.8mg | 18 % | |
Sodium 225.3mg | 8 % | |
Potassium 340.8mg | 9 % | |
Total Carbohydrate 59.1g | 17 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 55.7g | ||
Protein 24.7g | 35 % | |
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: 380
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