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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 4-quart Dutch oven or a large skillet, cook half of chicken in hot oil about 15 minutes or until lightly browned, turning to brown evenly. Repeat with remaining half of chicken. Remove chicken from pan and sprinkle with salt and pepper. Set aside. | 2. In pan, sauté onion, sweet pepper, and garlic until tender. Return chicken to pan. Add orange peel, orange juice, chicken broth, Worcestershire sauce, chili pepper, and salsa. Bring to a boil; reduce heat. | 3. Cover and simmer for 45 minutes or until chicken is tender and no longer pink. Add beans to chicken mixture; heat through. Transfer to a serving dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3	lbs	skinless	2896.8066	1.768	249.2886	201.6885
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt				-	-	-	-
pepper				-	-	-	-
onion	1		halved sliced	60.0	14.01	1.65	0.15
red pepper	1		cut sweet	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
orange peel	1	teaspoon	shredded	1.94	0.5	0.03	0.004
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
hot salsa	1/2	cup		-	-	-	-
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
chili pepper	1	tablespoon		3.75	0.8869	0.1875	0.0188
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301

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