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Suggest a better description1. Disjoint chicken. Place in a saucepan with water and bring to a boil. Then simmer, covered, 20 minutes. 2. Peel tomatoes; cut in quarters if large, or in halves if small. Add to pan, along witl sherry, oil and salt. Simmer, covered, 10 ninutes more. 3. Remove chicken and let cool slightly. With a cleaver, chop in bite-size pieces. Reheat sauce and pour over. NOTE: When using a stewing chicken, simmer, covered, about an hour in step 1. From
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 533 | ||
Calories from Fat: 334 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.1g | 49 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 166.5mg | 6 % | |
Potassium 593.9mg | 16 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.4g | ||
Protein 43.4g | 62 % | |
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: 533
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