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Suggest a better descriptionCombine oil, butter, onion, garlic, annatto, cumin, lemon and orange juices in a large shallow pyrex pan. Add chicken halves, turning well to coat. Cover and marinate for several hours, or overnight. Remove the chicken from the marinade, then cook over medium coals on barbeque grill or in a broiler 4" from the source of heat. Turn frequently and cook, turning and basting frequently, for about 25 minutes or until browned on both sides. Cut chicken halves into serving pieces. Serve with beans and rice, corn or flour tortillas and fresh salsa. Posted to EAT-L Digest - 18 Jun 96 Date: Tue, 18 Jun 1996 16:05:29 -0600 From: Ilene Warfield
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 860 | ||
Calories from Fat: 860 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.6g | 127 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 52.2g | ||
Polyunsanturated Fat 24.9g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 82.2mg | 3 % | |
Potassium 76.4mg | 2 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.2g | ||
Protein 0.4g | 1 % | |
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: 860
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