Rinse chicken well-remove skin. In flat pan, mix together flour, salt, pepper; roll chicken pcs. in the flour. Heat oil over med. high heat in lge. skillet. Brown the meat in the hot oil, then remove and place in roasting pan. Over med heat in same skillet and oil in which chicken was fried, add the onions, pepper and garlic, and saute abt. 20 min. Add the tomatoes and parsley and stir in the salt and hot sauce. simmer about 20 min., stirring frequently. Pour the sauce over chicken, cover roaster, and bake for at least 1 hr. or until chicken is tender and no longer pink at the bone. Serve with hot cooked rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (318g)|
|Recipe Makes: 10|
|Calories from Fat: 382 (62%)|
|Amt Per Serving||% DV|
|Total Fat 42.5g||57 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 100.8mg||31 %|
|Sodium 104mg||4 %|
|Potassium 601.1mg||16 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 26.8g|
|Protein 29.5g||42 %|
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: 620
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