1. Remove and discard wing tips; reserve remaining wings. 2. In large skillet, cook bacon until browned; remove with slotted spoon and reserve. 3. Add chicken wings; brown on all sides and remove with slotted spoon. 4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes. 5. Add beef; cook, stirring to crumble, until browned. 6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and black peppers and chicken. 7. Simmer, covered, until chicken is almost tender, about 15 minutes. 8. Add lima beans and corn; cimmer, covered, until chicken and vegetables are tender, about 5 minutes. 9. Sprinkle with bacon and serve over steamed rice. Posted to MC-Recipe Digest V1 #195 Date: Mon, 12 Aug 1996 04:48:10 -0400 From: firstname.lastname@example.org (Bill Spalding)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (795g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 525 (37%)|
|Amt Per Serving||% DV|
|Total Fat 58.3g||78 %|
|Saturated Fat 19.9g||99 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 200.2mg||62 %|
|Sodium 316.6mg||11 %|
|Potassium 871.7mg||23 %|
|Total Carbohydrate 154.4g||45 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 151g|
|Protein 59.3g||85 %|
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: 1405
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!