SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit. Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture. Repeat the layers, finishing up with a topping of onion, tomatoes and fruit. Cover and cook for about 1 hour, then uncover and cook for 30 minutes longer, or until the chicken is tender and some of the juices have been reduced. Discard bay leaves. FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown. Remove and drain. To serve, cover the top of the stew with the capers, olives and plantain PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Posted to Bakery-Shoppe Digest V1 #480 by firstname.lastname@example.org (Angela L Gilliland) on Dec 31, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (373g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 514 (61%)|
|Amt Per Serving||% DV|
|Total Fat 57.1g||76 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 24.9g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 252mg||78 %|
|Sodium 240.9mg||8 %|
|Potassium 778.5mg||20 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 12.2g|
|Protein 63.8g||91 %|
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: 846
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!