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Suggest a better descriptionHEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all sides. Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes. Remove the chicken to a platter and set aside. Place the cooking liquid in a blender or food processor and blend until as smooth as possible. Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes. Serve with tortillas, rice, beans and tamales. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 8 | ||
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Calories: 378 | ||
Calories from Fat: 237 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 105mg | 32 % | |
Sodium 350.9mg | 12 % | |
Potassium 440.4mg | 12 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5.7g | ||
Protein 27.8g | 40 % | |
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: 378
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