In a cast iron skillet, make a roux with 1/4 cup butter or margarine and 1/4 cup flour. At the moment the flour becomes brown, remove from heat and cool roux with 1 cup water. Using a separate 2 quart saucepan, saute garlic, green onions, yellow onion and green pepper in 1/4 cup butter or margarine and 1/4 cup white cooking wine. Drain excess liquid off sauted vegetables. Add roux to vegetable mixture. Stir in chicken, bacon and tomato paste. Season to taste and add water to bring to desired consistency. Simmer for 1 hour. Serve over a bed of rice. Recipe No.: 18
Per Serving (excluding unknown items): 1213 Calories; 106g Fat (76.3% calories from fat); 17g Protein; 57g Carbohydrate; 9g Dietary Fiber; 270mg Cholesterol; 3927mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 5 1/2 Vegetable; 20 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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|Serving Size: 1 Serving (1364g)|
|Recipe Makes: 1|
|Calories from Fat: 1734 (66%)|
|Amt Per Serving||% DV|
|Total Fat 192.7g||257 %|
|Saturated Fat 89.4g||447 %|
|Monounsaturated Fat 66.5g|
|Polyunsanturated Fat 20g|
|Cholesterol 654.5mg||201 %|
|Sodium 6164.9mg||213 %|
|Potassium 3934.3mg||104 %|
|Total Carbohydrate 86.6g||25 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 73g|
|Protein 138.4g||198 %|
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Calories per serving: 2624
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