Try this Peruvian Stewed Chicken recipe, or contribute your own.
Suggest a better descriptionPlace tomatoes in a blender or a food processor fitted with the metal blade and process until liquefied. Set aside. Heat oil in a large saucepan or stockpot over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute for another 2 minutes. Add cumin, oregano and bay leaf and stir to combine. Sprinkle chicken pieces with salt and pepper and add to pan. Brown the chicken lightly. Add the tomatoes and enough water to cover 3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until chicken is cooked through. About 10 minutes before the chicken is done, add the green pepper and peas. Serve warm. Posted to MM-Recipes Digest V3 #4.TXT Posted to MM-Recipes Digest V4 #045 by Julie Bertholf
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Serving Size: 1 Serving (628g) | ||
Recipe Makes: 5 | ||
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Calories: 1057 | ||
Calories from Fat: 634 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70.4g | 94 % | |
Saturated Fat 20g | 100 % | |
Monounsaturated Fat 29.3g | ||
Polyunsanturated Fat 15.1g | ||
Cholesterol 345mg | 106 % | |
Sodium 799.7mg | 28 % | |
Potassium 1208.1mg | 32 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 10.7g | ||
Protein 88.9g | 127 % | |
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: 1057
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