Directions:
- Saute chicken breasts in hot oil until browned; remove from heat and rest aside.
- In a heavy skillet, brown the meat, drain, and put it into a bowl.
- Add oil (one swirl around pan) to skillet.
- Saute onion until translucent; add chile flakes, cumin, adobo, paprika, salt, pepper, and oregano.
- Add the sauteed mixture to the meat and mix.
- Pack the meat mixture into a pregreased (Pam) shallow 9-inch ovenproof casserole dish.
- Arrange chicken, eggs and olives on top of meat mixture.
- Place creamed corn in bowl; mix in 4 tablespoons of sugar and salt and pepper to taste.
- Pour this mixture over the meat mixture and sprinkle with the remaining sugar. It should cover mixture but not overtly.
- Bake in a 350°F oven for 45 to 60 minutes, or until the top is golden.
- Serve with additional sugar on side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 413.81 Kcal (1733 kJ) | ||
| Calories from fat | 132.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.72g | 23% | |
|---|---|---|---|
| Cholesterol | 212.86mg | 71% | |
| Sodium | 2915.03mg | 121% | |
| Potassium | 716.77mg | 15% | |
| Total Carbs | 26.88g | 9% | |
| Sugars | 23.66g | 95% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 44.44g | 89% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 3.1mg | 17% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 138.74 Kcal (581 kJ) | ||
| Calories from fat | 44.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.94g | 23% | |
|---|---|---|---|
| Cholesterol | 71.37mg | 71% | |
| Sodium | 977.34mg | 121% | |
| Potassium | 240.31mg | 15% | |
| Total Carbs | 9.01g | 9% | |
| Sugars | 7.93g | 95% | |
| Dietary Fiber | 0.29g | 3% | |
| Protein | 14.9g | 89% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 1mg | 17% | |
| Calcium | 15.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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