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Suggest a better description1. Combine the first 12 ingredients in a pot and bring just to a boil; simmer 30 minutes. 2. Remove the bones from the chicken. Cut the meat into large pieces and return to the pot. 3. Add remaining ingredients. Simmer 10 to 15 minutes. Much of the cooking of Mexico was influenced by the French in the sixteenth century. The result was some of the finest dishes anywhere--a mixture of French dishes seasoned with Mexican spices. JAVIERS COLE AVENUE, DALLAS WINE: JABOULET-VERCHERRE From the
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 172 | ||
Calories from Fat: 36 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 2.7mg | 1 % | |
Sodium 322.5mg | 11 % | |
Potassium 307mg | 8 % | |
Total Carbohydrate 32.3g | 10 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 29.1g | ||
Protein 4.4g | 6 % | |
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: 172
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