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Mexican Chilli Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2166.7784
Energy (kCal)39953.6067
Carbohydrates (g)7968.231
Total fats (g)573.8226
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 200°C Place all the vegetables in a roasting tray and dry roast for approximately 20 minutes, or until the peppers start to brown. | 2. Transfer the vegetables to a blender and process until thick and smooth. Pour the mixture into a saucepan and add the chicken. Cook for approx 10-15 minutes, until the chicken is heated through. | 3. Garnish with the chopped coriander before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 908 36510.5847 7890.343000000001 1784.9619 405.6732
    bell pepper 6 - - - -
    garlic clove 7 - - - -
    chilies 2 194.3028 48.0 0.0 0.0
    onion 2 128.0 29.888 3.52 0.32
    chicken breast 4 3120.7192 0.0 378.2965 167.8294
    coriander - - - -

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



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