The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich. The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted. I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Serving Size: 1 serving (230g) | ||
Recipe Makes: 4 servings | ||
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Calories: 206 | ||
Calories from Fat: 22 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 3694.1mg | 127 % | |
Potassium 542.4mg | 14 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 3.2g | ||
Protein 40g | 57 % | |
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: 206
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