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Suggest a better descriptionIn a deep bowl, place the chicken, vinegar, oil, onion, garlic, bay leaf, oregano, salt and 1/8 tsp. pepper. Allow this mixture to marinate in the fridge for about 8 hours, or overnight. Fry the bacon in a frying pan until crisp, then remove bacon, but reserve the fat. Allow bacon to sit on some paper towel, to soak up the fat. In the bacon grease, brown the pieces of chicken for about 15 minutes or until well browned. Take the bay leaf and clove of garlic out of the marinade, then pour the liquid over the chicken in the skillet. Add the tomatoes in their liquid, the carrots and the red wine. Cook for 35-40 mins., covered and on a low heat. Remove the chicken to a warmed serving platter, add the bacon to the sauce in the pan and season the sauce to taste, with salt and pepper. Spoon sauce over the chicken. Source: Adapted by Deborah Kuhnen from "Better Homes and Gardens Mexican Cookbook". Posted to MM-Recipes Digest V4 #138 by "Deborah K?hnen"
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 96 | ||
Calories from Fat: 31 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.2mg | 0 % | |
Potassium 128.3mg | 3 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.2g | ||
Protein 0.5g | 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: 96
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