Try this Pomegranate-Chipotle Chicken Thighs recipe, or contribute your own.
Suggest a better descriptionCombine garlic, chipotle pepper, adobo sauce, lime juice and cumin; rub over chicken.
Place chicken in a large zip-top plastic freezer bag; chill overnight.
Remove chicken from marinade, discarding marinade; sprinkle with salt and pepper.
Cook in hot oil in a large skillet over medium heat 25 to 30 minutes, turning occasionally, or until browned and done.
Remove from pan; keep warm.
Add pomegranate juice to skillet; cook 3 minutes or until reduced to ? cup.
Combine cornstarch and water; add to juice, and boil 2 minutes or until thickened.
Remove from heat, and stir in vinegar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 567 | ||
Calories from Fat: 336 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.3g | 50 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 190.5mg | 59 % | |
Sodium 1910.7mg | 66 % | |
Potassium 675mg | 18 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 14.7g | ||
Protein 40.3g | 58 % | |
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: 567
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