An orange garnished saute of chicken thighs, zucchini, carrots, and peppers in a traditional Mexican broth with a hint of raisins and peppercorns.
In dutch oven, saute chicken pieces in oil until browned; remove and set aside. Add shallots, garlic, and peppercorns. Pull off small pieces of sausage and add to the onion mixture; saute for 7 minutes and drain any grease. Add water, bouillion, and tomatoes; simmer uncovered until sauce is reduced by a third. Return chicken to mixture; cover and simmer 20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins, and peppers.; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. Turn off and add in cilantro. Thicken with masa, if needed.
Garnish with orange slices. Serve with your choice of rice.
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Serving Size: 1 Serving (317g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 151 | ||
Calories from Fat: 33 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 57.5mg | 18 % | |
Sodium 106.6mg | 4 % | |
Potassium 584.9mg | 15 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 11.8g | ||
Protein 15.8g | 23 % | |
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: 151
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