Directions:
- Season chicken parts with salt and pepper and set aside.
- In a sauce pan, heat vegetable oil and brown chicken parts.
- Once chicken parts are browned, add tomato puree and the coke together.
- Add potato slices, reduce heat to low and cover saucepan.
- After 10 minutes add the jalapeño peppers and jalapeño juice and continue cooking for another 10 minutes.
- Serve with Spanish Rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 628.54 Kcal (2632 kJ) | ||
| Calories from fat | 540.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.03g | 92% | |
|---|---|---|---|
| Cholesterol | 118.91mg | 40% | |
| Sodium | 84.23mg | 4% | |
| Potassium | 400.17mg | 9% | |
| Total Carbs | 11.03g | 4% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 12.67g | 25% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 320.44 Kcal (1342 kJ) | ||
| Calories from fat | 275.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.6g | 92% | |
|---|---|---|---|
| Cholesterol | 60.62mg | 40% | |
| Sodium | 42.94mg | 4% | |
| Potassium | 204.01mg | 9% | |
| Total Carbs | 5.62g | 4% | |
| Sugars | 1.63g | 13% | |
| Dietary Fiber | 0.96g | 8% | |
| Protein | 6.46g | 25% | |
| Vitamin C | 8.4mg | 27% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.2mg | 2% | |
| Calcium | 12.1mg | 2% | |
* 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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