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Mexican Chicken With Potatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)469.3365
Energy (kCal)4730.1547
Carbohydrates (g)278.1608
Total fats (g)187.9329
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400 degrees Fahrenheit. | 2. Heat the olive oil in a large frying pan and fry the chicken, onion and potatoes for 5 minutes. | 3. Add the red pepper, chipotle paste, black beans, chopped tomatoes to the water; bring to a boil and transfer to a casserole dish. | 4. Add the chicken, onion and paste mixture. | 5. Cover and bake for 45 minutes, stirring half way through, or until potatoes are tender and chicken is cooked throughout. | 6. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    chicken breast 4 skinless diced 3120.7192 0.0 378.2965 167.8294
    onion 1 diced 64.0 14.944 1.76 0.16
    potato 1 1/2 1/2 diced - - - -
    red pepper 1 diced 1.25 0.2753 0.0584 0.0138
    chipotle paste 2 teaspoons - - - -
    black bean 14 ounces drained rinsed 1353.4048 247.5024 85.7289 5.6359
    tomato 14 ounces chopped 71.4407 15.4391 3.4927 0.7938
    water 2/3 cup 0.0 0.0 0.0 0.0

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



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