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Suggest a better description2 hours before, prepare the chicken with 1/2 the onions and tomatoes. in a pot over medium heat, melt the margarine and fry the rest of the onions and tomatoes with the garlic. add the chicken, corn and the green platanos. cover and cook the meat until the chicken begins to soften (this should take about 45 minutes). after 45 minutes, take out the corn. add the ripe platanos, yucca, and the potatoes. salt and pepper to your liking. cover and continue cooking until potatoes etc are completely cooked. then put the corn back in. sprinkle each serving with cilantro and serve hot!
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Serving Size: 1 Serving (4283g) | ||
Recipe Makes: 1 | ||
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Calories: 3998 | ||
Calories from Fat: 1907 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 211.8g | 282 % | |
Saturated Fat 53.5g | 267 % | |
Monounsaturated Fat 91.3g | ||
Polyunsanturated Fat 52.6g | ||
Cholesterol 690mg | 212 % | |
Sodium 1619mg | 56 % | |
Potassium 8912.3mg | 235 % | |
Total Carbohydrate 321.2g | 94 % | |
Dietary Fiber 44.2g | 177 % | |
Sugars, other 277g | ||
Protein 212.5g | 304 % | |
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: 3998
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