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Season chicken breasts: salt, pepper, cumin, ají panca. Coat lightly in flour.
Olive oil in pan. Add chicken to brown, don't cook completely. Put chicken off to the side; add a little salt, pepper, and garlic to left-over oil and stir making sure to include the scrapes off the pan.
In blender, combine tomatoes, onions, carrots, garlic, and chicken broth to the consistency of a puree.
Add puree to oil mixture. Add red wine and a little of chicken broth. Add tomato paste. Stir well and allow to bubble slightly. At this point, add pieces of chicken. Add bay leaves.
Cover and cook on low heat for an hour or so. Stir regularly to assure the sauce is not drying up and add more broth as needed.
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 131 (28%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 189mg||58 %|
|Sodium 221.7mg||8 %|
|Potassium 1074.6mg||28 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 6.5g|
|Protein 68.1g||97 %|
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Calories per serving: 472
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