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Mexican Chicken Thighs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.964
Energy (kCal)348.0043
Carbohydrates (g)84.948
Total fats (g)0.3315
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Place thighs in a covered casserole dish. | 3. Slit each green chile down one side so that they open op. | 4. Place one green chile on each thigh. | 5. Place the 3rd green chile over the other 2 chiles. | 6. Pour salsa over chiles and chicken. | 7. Put a lid on the dish. | 8. If you don't have a lid, cover with foil. | 9. Bake for 45 minutes or until chicken is done and liquids are hot and bubbly. | 10. Remove from oven. | 11. Remove the lid/foil. | 12. Sprinkle the cheddar cheese over the chicken and chiles. | 13. Replace the lid/foil and return it to oven. | 14. Bake for an additional 10-15 minutes or until cheese is melted and the liquid is hot and bubbly. | 15. Remove from oven. | 16. The juices from the dish can be used to pour over rice. | 17. This makes the rice taste really good! | 18. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken thigh 2 skinless skinless - - - -
    green chilies 3 canned 291.4543 72.0 0.0 0.0
    salsa 3/4 cup 56.55 12.948 2.964 0.3315
    cheddar cheese 3/4 cup shredded used - - - -

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



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