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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large skillet over medium high heat. Sautee chicken, onion and garlic until onion softens and chicken begins to brown crisp on edges, about 8-12 minutes. Salt and pepper to taste. | 2. Reduce heat to medium. Stir in tomatoes, chiles and cumin. If needed add enough water just to make the mixture a little soupy. Continue to cook, stirring occassionally, until liquid is reduced. Mixture should be moist, not wet or dry. | 3. Use immediately or freeze for later. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
chicken	2	cups	cooked shredded	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato juice	2	cups	chopped	82.62	17.1558	4.131	1.4094
green chilies	2		roasted peeled chopped	-	-	-	-
cumin seed	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salt				-	-	-	-
black pepper			ground	-	-	-	-
water				-	-	-	-

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