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Mexican Vegetable Caldo Verde Con Pollo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.9473
Energy (kCal)1193.8307
Carbohydrates (g)201.62
Total fats (g)21.7047
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large soup pot, sautee chicken, onion and garlic in olive oil until chicken is cooked (5 minutes at the most, as the chicken will finish cooking as the soup boils, just in case you use large chunks). | 2. Add Chicken Stock and rest of ingredients, bring to boil and set heat to medium. | 3. Boil for about 20 minutes, or until carrots are soft enough to easily bite. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 2 cups cubed - - - -
    yellow onion 1 sized sliced diced - - - -
    garlic clove 3 crushed - - - -
    extra virgin olive oil 3 tablespoons - - - -
    corn 1 ear 122.98 26.741 4.6761 1.9305
    squash 1 chopped 24.13 4.9276 1.2827 0.3429
    bell pepper 1 chopped - - - -
    celery 4 stalks sliced 40.96 7.6032 1.7664 0.4352
    carrot 3 sliced 157.44 36.7872 3.5712 0.9216
    red potato 1 diced 317.515 72.1213 8.5729 0.635
    chayote 1 chopped - - - -
    cabbage 1/4 chopped 5.5625 1.2905 0.2848 0.0223
    parsley 1/4 cup 5.4 0.9495 0.4455 0.1185
    chicken stock 6 cups 518.4 50.832 36.288000000000004 17.28
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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