Try this Spicy Tomato Coconut Chicken recipe, or contribute your own.
Suggest a better descriptionSalt and pepper chicken. In a large pot, brown chicken in olive oil. Remove chicken and set aside.
In the same pot, add garlic, ginger, jalapeƱos and onions. Cook until translucent. Pour in the tomato puree, unsweetened coconut milk and chicken broth. Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
Serve with rice. Garnish with cilantro or parsley. Enjoy!
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 476 | ||
Calories from Fat: 300 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.4g | 44 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 129.4mg | 40 % | |
Sodium 656.5mg | 23 % | |
Potassium 661.6mg | 17 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 7.5g | ||
Protein 34.7g | 50 % | |
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: 476
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