1. Wash and dry the chicken. Put salt and pepper on the chicken and fry until golden. 2. Toast, peel, hollow out and liquify the chilis with the onion and the broth. Strain the mixture and fry until the flavor peaks. 3. Add the chicken and cook until tender. Remove from heat and add sour cream. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland
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|Serving Size: 1 Serving (510g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 311 (81%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 19.9g||99 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 89.7mg||28 %|
|Sodium 1225.9mg||42 %|
|Potassium 472mg||12 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 13.7g|
|Protein 6g||9 %|
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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: 386
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