RecipeDB

Cooking in progress....

Mexi-Chicken Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)210.8895
Energy (kCal)2117.4861
Carbohydrates (g)51.4613
Total fats (g)117.1215
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large sauce pan, cook onion, pepper and garlic in olive oil until tender. | 2. Mix in chicken, sit until all chicken is white (does not have to be cooked through) Add broth, both cans of corn, tomatoes with chilies and seasoning. | 3. Bring to a boil then simmer for 45 minutes to an hour. | 4. Serve over rice and with corn bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 cut 1560.3596 0.0 189.1482 83.9147
    onion 1 28.0 6.537999999999999 0.77 0.07
    green bell pepper 1/2 - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    mexicorn 1 can - - - -
    corn 1 can 186.9565 40.6522 7.1087 2.9348
    tomato green chilies 1 can diced mild - - - -
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    season salt 1 teaspoon - - - -
    tabasco sauce 3 -5 dashes - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition