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Crock-Pot Mexican Orange Chicken (Pollo Con Naranja)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.5345
Energy (kCal)179.8119
Carbohydrates (g)40.8012
Total fats (g)0.7307
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set crock pot to high. | 2. Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth. | 3. Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes. | 4. Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone. | 5. Great served over rice! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange juice concentrate 1 can 138.1259 31.6196 2.2399 0.22399999999999998
    garlic clove 2 - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    cumin seed 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    cayenne 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    jalapeno 1 seeded diced - - - -
    salt 1 teaspoon - - - -
    chicken breast 1 1/2 - 2 lbs skinned substituted 0.0 0.0 0.0 0.0
    onion 1/2 cup cut 32.0 7.472 0.88 0.08
    red potato 8 scrubbed cut - - - -

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



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