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Prepare the marinade by mixing lemon juice, chili pepper slices, salt, pepper, thyme, bay leaves. Add the chicken and marinate in the fridge for 12 hours.
Remove the chicken from the marinade and pat dry. Save the marinade for the sauce. Grill 45 minutes in the BBQ.
In a pan, warm the peanut oil, add the solid ingredients from the marinade, green olives, and chicken stock and simmer. When the chicken is ready, add the chicken to the pan and let simmer for 15-20 minutes.
Serve with rice and a chili paste on the side.
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|Serving Size: 1 Serving (647g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 434 (66%)|
|Amt Per Serving||% DV|
|Total Fat 48.2g||64 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 59mg||18 %|
|Sodium 1153.9mg||40 %|
|Potassium 768mg||20 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 28.7g|
|Protein 22.6g||32 %|
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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: 653
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