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Suegra's Tomatillo Chicken

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.07
Energy (kCal)1412.6819
Carbohydrates (g)27.3157
Total fats (g)100.2233
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 20 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender. | 2. Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides. | 3. Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 pound cut 974.6689 0.0 84.3202 68.2722
    tomatillo 1 pound 145.1497 26.4898 4.3545 4.6266
    california chile pod 2 50.4333 0.0 11.22 0.2833
    red chile pepper 3 3.75 0.8259 0.1753 0.0412
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt to taste - - - -

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



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