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Heat the oil in a large frying pan and gently fry the chicken, onions and peppers until the chicken is browned. Stir in the flour and gradually blend in the stock. Add the tomatoes, tomato puree, Worcestershire sauce, Italian Seasoning or Oregano, Black Pepper and salt. Stir well, cover and simmer gently for 40-50 minutes, or until the chicken is tender.
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|Serving Size: 1 Serving (453g)|
|Recipe Makes: 4|
|Calories from Fat: 127 (29%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 137.8mg||42 %|
|Sodium 253.3mg||9 %|
|Potassium 1008.3mg||27 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 14.3g|
|Protein 57.6g||82 %|
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Calories per serving: 434
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