Pour the stock into a large stockpot and bring to a boil with the cilantro (tied for easy removal later), salt and pepper. Add the chicken, leek, onion, garlic, turnips, carrots, chayote, yams, potatoes, and cabbage and simmer over medium heat, cooking until the vegetables are tender and chicken is cooked, about 45 minutes. Transfer the chicken pieces to a tureen (skin the chicken if desired) or individual plates and surround with the vegetables. Strain the broth over the vegetables and chicken and garnish with Avocado Sauce. Yield: 4 to 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/22/96 show Posted to MC-Recipe Digest V1 #321 Recipe by: TOO HOT TAMALES SHOW #TH6358 From: Pat Asher
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|Serving Size: 1 Serving (2100g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (29%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 43.2mg||13 %|
|Sodium 3805.3mg||131 %|
|Potassium 1573.9mg||41 %|
|Total Carbohydrate 55.1g||16 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 54.4g|
|Protein 36.9g||53 %|
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Calories per serving: 537
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