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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
