Chicken Sofrito (Filling for Tamales)
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INGREDIENTS
INSTRUCTIONS
jimm@hi.com (Jim McGrath) From "Miami Spice", by Steven Raichlen. Place chiles, garlic and cumin in morter and pound to a paste, or use a food processor. Heat oil in nor-reactive, small skillet over medium heat. Add onion and the chile mixture. Cook until soft, but not brown, about two minutes. Stir in cilantro, tomato, chicken and salt. Cook until chicken is done, about 5 minutes. The author indicates that chachucha peppers are the same as rocotillo or aji dulci. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
NOTES
Nutrition
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| Serving Size: 1 Serving (82g) | ||
| Recipe Makes: 12 | ||
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| Calories: 57 | ||
| Calories from Fat: 14 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.5g | 2 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 16.3mg | 5 % | |
| Sodium 36.2mg | 1 % | |
| Potassium 234.6mg | 6 % | |
| Total Carbohydrate 5.3g | 2 % | |
| Dietary Fiber 0.9g | 3 % | |
| Sugars, other 4.4g | ||
| Protein 6.1g | 9 % | |
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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. |
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Calories per serving: 57
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