Tasty, healthy and easy to serve. Perfect for large groups.
• Sprinkle chicken with salt and pepper and coat with flour. Heat 1 tbsp oil in a large skillet over medium-high heat. Add one piece of chicken to skillet and sauté until golden brown, about 6 minutes. Transfer to a large pot. Repeat with the remaining pieces of chicken, adding more oil if needed.
• Heat 2 tbsp oil to same skillet over medium-heat. Add onions and garlic; sauté until onions are slightly translucent, about 5 minutes. Transfer to pot with chicken.
• Add chicken broth, Mexico City Sauce and oregano to pot. Bring to a boil, reduce heat and simmer for 1 hour and a half. Add cauliflower florets and cook for 30 minutes or until cauliflower is fully cooked but not mushy.
• Serve one piece of chicken on each plate with some cauliflower on the side. Provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (5645g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 8538 | ||
Calories from Fat: 4638 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 515.3g | 687 % | |
Saturated Fat 244.3g | 1221 % | |
Monounsaturated Fat 182g | ||
Polyunsanturated Fat 54.5g | ||
Cholesterol 2227.9mg | 686 % | |
Sodium 5488.8mg | 189 % | |
Potassium 15330.9mg | 403 % | |
Total Carbohydrate 433.3g | 127 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 426.3g | ||
Protein 541.2g | 773 % | |
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: 8538
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