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Prickly Pear Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)472.571
Energy (kCal)12110.7108
Carbohydrates (g)81.7191
Total fats (g)1091.4176
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 60 minutes, Preparation Time - 30 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine chile peppers, lime juice, and garlic in a bowl. Add 1/4 cup orange juice and molasses; stir until marinade is combined. | 2. Shred the prickly pears in a food processor; mix into marinade. | 3. Place chicken legs, chicken thighs, potatoes, turnips, and mushrooms in a baking pan; pour in marinade and remaining orange juice. Refrigerate until flavors combine, 1 to 8 hours. | 4. Preheat oven to 375 degrees F (190 degrees C). | 5. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    marinade - - - -
    chile pepper 6 minced 14.985 3.2310000000000003 0.4893 0.2687
    lime 2 juiced 2.5208 0.8490000000000001 0.0423 0.0071
    garlic 3 cloves minced 13.41 2.9754 0.5724 0.045
    orange 1 juiced divided 1.7625 0.4406 0.0352 0.0045
    molasses 3 tablespoons 183.2438 47.22 0.0 0.0632
    prickly pear 2 washed 23.2466 5.4261 0.4139 0.2892
    chicken leg 4 3880.5421 3.0827 296.8433 289.2273
    chicken thigh 4 7972.8 14.3148 173.5896 801.4476
    potato 2 chopped - - - -
    turnip 1/2 cup peeled cubed 18.2 4.1795 0.585 0.065
    mushroom 5 chopped - - - -

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



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