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Spicy Crock Pot Chicken Chile Verde (Low Fat)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)747.6304
Energy (kCal)11627.4028
Carbohydrates (g)835.1845
Total fats (g)589.4049
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil tomatillos and jalapenos in water for 15 minutes. | 2. Take out and peel tomatillos (THEY WILL BE HOT TO THE TOUCH). | 3. Take off stems of jalapenos, but leave in seeds and put them with the tomatillos into a blender. | 4. Mix for 15 seconds. | 5. Put into the crock pot with everything else. | 6. Cook on high for 3 1/2 hours, and then take chicken out and shred. | 7. Put back in for 1 hour, and serve with rice, or tortillas and beans. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomatillo 10 108.8 19.855999999999998 3.264 3.468
    jalapeno pepper 4 6.525 1.4625 0.2048 0.0832
    onion 1 diced 64.0 14.944 1.76 0.16
    garlic clove 3 - - - -
    chicken tender 10 11430.5413 796.5091 741.6244 584.6813
    cumin 1 1/2 1/2 11.8125 1.3936 0.561 0.7015
    cayenne pepper 1 teaspoon ground 5.724 1.0193 0.2162 0.3109
    salt 1 teaspoon - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0
    chicken bouillon cube 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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