Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In the 1 tbsp of oil place the chicken skin down, in a large sauce pan or frying pan. One large enough to make your sauce in later.Fry the chicken on both sides until skin is brown and slightly. | 2. Season with salt, pepper,and garlic to your own taste,(Garlic being optional,I love it but others don't) | 3. After chicken is done, set aside and let cool while you make the sauce. Then shred the chicken with a fork or by hand. Removing any veins or fat and skin from the chicken. | 4. With the drippings in the pan from the chicken put your chili powder and flour, brown very slightly.(should be a smooth paste now if not add some oil,or if too oily add flour) | 5. Remove from heat and add the water about 1/2 cup at a time while whisking to keep it a smooth paste. Once you have it smooth, return to heat and continue to add water and whisk add about 8 oz. of water then let cook for a few minutes, whisk then add more. | 6. Repeat water and whisking and heating until it is a thick gravy. | 7. Now you can add Salt, pepper, cumin and garlic to your own taste. | 8. After you have the sauce to the desired consistency add the shredded chicken and serve with red rice and flour tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4 -5			0.0	0.0	0.0	0.0
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
garlic powder				-	-	-	-
salt pepper				-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
chili powder	2 -3	tablespoons		0.0	0.0	0.0	0.0
water	32	ounces		0.0	0.0	0.0	0.0

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