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Suggest a better descriptionHeat the olive oil in a skillet over medium heat. SAute the onion, green pepper and garlic until soft, about 5 minutes. Add the chicken and stir-fry for about 5 minutes. Add tomato sauce, wine, cumin, bay leaves, and raisins, capersm and green olives to taste. Cover pan, reduce heat and cook 10 minutes, or until chicken is well-cooked. Remove bay leaves. Serve with white rice and fried ripe plantains. Nutritional info per serving: 197 cal; 27g pro, 6g carb, 5g fat (25%) Exchanges: 1 veg, 2.9 meat, .5 fat Source: Mambo, Atlanta, Ga Miami Herald, 2/22/96 format by Lisa Crawford, 7/6/96 Posted to MM-Recipes Digest V3 #190 Date: 07 Jul 96 01:21:22 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 40 | ||
Calories from Fat: 8 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 562.5mg | 19 % | |
Potassium 369.3mg | 10 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 5.2g | ||
Protein 1.6g | 2 % | |
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: 40
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