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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak top and bottom of clay cooker in water 15 minutes; drain. | 2. Coat chicken pieces with mixture of flour, chili powder, salt and cumin. | 3. Combine celery, onion and garlic in cooker. Top with chicken and green chilies. Pour in chicken broth. | 4. Place covered cooker in cold oven. Set oven to 450 degrees. Bake, stirring once or twice, until chicken is tender and brown, about 1 1/4 hours. | 5. Remove chicken from cooker. Skin and discard fat from cooking liquid in cooker. | 6. Stir sour cream into cooking liquid until smooth. | 7. Return chicken to sauce. Sprinkle with cheese. Bake until cheese melts and browns, about 10 minutes. | 8. Wonderful with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3	lbs		2924.0066	0.0	252.9606	204.8165
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
salt	1	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
green chilies	1	can	diced	97.1514	24.0	0.0	0.0
chicken broth	1/2	can		47.275	1.1438	6.7405	1.5859999999999999
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
cheddar cheese	1	cup	shredded	-	-	-	-

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