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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides. | 2. remove and transfer to a plate/bowl (you will add it back). | 3. sautee onions with the rest of the olive oil in that same pot till translucent. | 4. add all the veggies. | 5. add chicken, water, El Pato sauce, and 1 tsp salt. | 6. Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes. | 7. lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm! | 8. taste and add more salt and then pepper as needed. | 9. then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes. | 10. ladle in a bowl just like that or over Mexican rice and garnish with lemon or lime wedges so your guests can squeeze it inches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
potato	3		chopped	-	-	-	-
celery	1 1/2	cups	chopped chopped	24.24	4.4996	1.0454	0.2576
salsa	1	can		125.2174	28.6705	6.5631	0.7340000000000001
chicken thigh	6 -8	pieces	skinless	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
water	6	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
salt pepper				-	-	-	-
cilantro	1 - 1 1/2	1/2	chopped	0.0	0.0	0.0	0.0
lemon wedge				-	-	-	-

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