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Crock Pot Mexican Chicken With Green Chile Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.7756
Energy (kCal)2342.0178
Carbohydrates (g)520.4263
Total fats (g)5.1802
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Layer squash, bell pepper and chicken in crock pot. | 2. Mix tomatoes, salsa, raisins, cinnamon and cumin. | 3. Pour over chicken mixture. | 4. Cook on low 7 to 8 hours or until squash is tender and chicken juice is no longer pink. | 5. Mix rice and chilies. | 6. Remove chicken and vegetables from slow cooker, using slotted spoon. Serve on rice. Stir sauce in cooker. spoon over chicken and vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 peeled cut - - - -
    green bell pepper 1 cut - - - -
    chicken breast 4 boneless skinless cut boneless - - - -
    tomato 1 can stewed undrained 62.068999999999996 13.7631 3.2384 0.5397
    salsa 1/2 cup 37.7 8.632 1.976 0.221
    raisin 1/4 cup 124.575 32.802 1.3984 0.1898
    cinnamon 1/4 teaspoon - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    rice 3 cups cooked 2025.75 443.7225 39.5715 3.6630000000000003
    green chilies 1 can chopped drained 89.955 21.2744 4.4978 0.4498

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



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