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Suggest a better descriptionPrepare gravy mix according to directions. Mix tomato sauce with 1 cup of water. Stir until no longer lumpy. Cut chicken into bite size pieces. Brown chicken, garlic, & onion. Add gravy tomato mixture & hot sauce. this is definitely to taste; know your fire level. Cook until chicken is done all the way through & gravy is thick. Add more water (about 1/4 c at a time) as necessary to prevent sticking & keep gravy from clumping up. And keep stirring this, too. Serve over cooked rice. * For a long time, I only used chicken or vegetable stock to brown chicken. Some people use Pam, et al. Now I generally use 1 t olive oil and 1T stock (chicken base & water) If you try this with fish, cook the fish separately & add only at the last minute. Unless you like rubber fish. Posted to Digest eat-lf.v096.n148 From: "smithg"
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 299 | ||
Calories from Fat: 145 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 111.4mg | 34 % | |
Sodium 109.6mg | 4 % | |
Potassium 382.8mg | 10 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 36.3g | 52 % | |
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: 299
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