MARINATE CHICKEN INTO OLIVE OIL, SALT AND PEPPER FOR 30 MINUTES.
IN A SKILLET BROWN ONION AND GARLIC.
BLEND ONION, GARLIC, CHIPOTLE, VINAGER AND WATER.
FRY PIECES OF CHICKEN IN A VERY HOT SKILLET, TO BROWN THEM SLIGHTLY.
IN A BIG PAN POUR THE MIX AND CHICKEN, COVER WITH THE LID AND SLOW COOK FOR AN HOUR.
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 4|
|Calories from Fat: 72 (40%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 54.4mg||17 %|
|Sodium 64.3mg||2 %|
|Potassium 310.9mg||8 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 3.2g|
|Protein 22.3g||32 %|
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Calories per serving: 181
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