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Chicken Chilindron

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.2346
Energy (kCal)1354.5532
Carbohydrates (g)241.298
Total fats (g)18.1708
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 2 tablespoon of olive oil over medium high heat. | 2. Add chicken and season with 2 teaspoon salt. | 3. saute chicken until outside is just cooked, about 2 minutes. | 4. Add brady and flambe it. | 5. remove chicken and reserve until needed. | 6. Put pan back on heat and add remainng 2 tablespoon of oil. | 7. Add onions, peppers, and ham to pan. | 8. Cook, stirring frequently, until browned, 5 to 7 minutes. | 9. Add the garlic and cook for another 2 minutes or until the garlic begins to brown. | 10. Stir in tomatoes, peppers, chicken broth and the reserved chicken. | 11. Cover and stew over low heat for about 15 minutes. | 12. Adjust seasoning with salt and pepper | 13. Garnish with parsley | 14. Serve with slices of toated bread, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/4 cup - - - -
    chicken breast boneless skinless - - - -
    salt 4 teaspoons - - - -
    brandy 2 tablespoons - - - -
    onion 1 cup minced 64.0 14.944 1.76 0.16
    green pepper 3/4 cup 22.35 5.1852 0.961 0.19
    dice red pepper 1 cup - - - -
    serrano ham 1/4 cup - - - -
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    plum tomato 4 cut - - - -
    hot paprika 1 teaspoon - - - -
    chicken broth 1/2 cup 39.06 0.945 5.5692 1.3104
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    parsley 1 teaspoon chopped 0.45 0.0791 0.0371 0.0099
    bread 16 slices toasted 1201.92 214.1568 49.7664 16.3968

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



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