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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a small amount of oil in a saucepan or soup pot. | 2. Add chicken pieces, in batches if your pot is small, and brown well. | 3. Add garlic, pepper, onion and spices. Toast briefly, then deglaze pan with water or chicken stock. You'll want to add just enough liquid to cover the lot. | 4. Add tomato and lemon juice. | 5. Bring to a boil, reduce to a simmer, cover, and cook until chicken is very tender. I usually give it an afternoon on the stove, if I've got the time. | 6. Stir in parsley, season to taste with salt and pepper. | 7. Serve over white rice or with tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chicken meat	12	ounces	cut	360.6055	0.0	65.2832	11.0903
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
parsley	1/4	cup	packed minced	5.4	0.9495	0.4455	0.1185
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
salt black pepper				-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
tomato	7	ounces	canned crushed	45.6427	10.1208	2.3814	0.3969
jalapeno	1		minced	1.6312	0.3656	0.0512	0.0208
yellow onion	1/2		diced	22.0	5.1370000000000005	0.605	0.055
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
water				-	-	-	-

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