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Name: Mexican chicken stew
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 tablespoon olive oil; 1 onion; 2 peppers; 3 teaspoons of paprika; 2 tins chopped tomatoes; 4 chicken breasts; Rice; 2 Chicken stock cubes

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INGREDIENTS

1 tablespoon olive oil
1 onion
2 peppers
3 teaspoons of paprika
2 tins chopped tomatoes
4 chicken breasts
Rice
2 Chicken stock cubes

INSTRUCTIONS

1. Heat oil in a frying pan and fry onions until soft

2. In a saucepan mix in the tinned tomatoes, one full tin of water and paprika and stir

3. Add the onions

4. Add the chicken breasts and gently simmer for 20 minutes

5. Cook the rice

6. Lift the chicken onto a board and shred each breast. Stir back into the sauce

NOTES

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Nutrition

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Serving Size: 1 (1193g)
Recipe Makes: 1

Calories: 1991
Calories from Fat: 110 (6%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 2.5g
Cholesterol 273.8mg		84 %
Sodium 336.9mg		12 %
Potassium 2206.2mg		58 %
Total Carbohydrate 317.1g		93 %
	Dietary Fiber 10.7g	43 %
	Sugars, other 306.4g
Protein 138.6g		198 %
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: 1991

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