http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html 1.Put the chicken peices in a heavy casserole with the stock. Bring to the boil, reduce heat and simmer gently , covered, for 45 minutes.Lift out chicken onto platter and set aside. Reserve stock. 2.In a blender combine the onion, garlic, parsley, coriander, lettuce, hot peppers and almonds. Reduce to a coarse puree.Heat the oil in a large heavy pan and pour in the puree.Cook over moderate heat stirring constantly for 4-5 minutes. 3.Transfer it to a casserole, stir in the reserved stock and season. Add the chicken peices. Cover and simmer to heat through. 4.Serve with white rice or for a completely mexican meal rice, tortillas, Frijolles and Guacamole. Posted to recipelu-digest by LSHW
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|Serving Size: 1 Serving (445g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 138 (69%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 3.6mg||1 %|
|Sodium 172.6mg||6 %|
|Potassium 286.8mg||8 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 7.5g|
|Protein 7.2g||10 %|
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Calories per serving: 200
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