Directions:
- In a small bowl, mix together orange juice, parsley, salt, and chili powder.
- Heat oil until hot in a 12-inch skillet over medium-high heat. Cook chicken pieces until browned on all sides. Remove excess fat from skillet.
- Add sliced onions and orange juice mixture to chicken in skillet. Heat to boiling, and then reduce heat to low. Cover. Simmer for 30 minutes, or until chicken is tender. Stir occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 825.82 Kcal (3458 kJ) | ||
| Calories from fat | 523.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.12g | 89% | |
|---|---|---|---|
| Cholesterol | 306.11mg | 102% | |
| Sodium | 856.03mg | 36% | |
| Potassium | 840.44mg | 18% | |
| Total Carbs | 9.23g | 3% | |
| Sugars | 5.39g | 22% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 62.43g | 125% | |
| Vitamin C | 36.6mg | 61% | |
| Iron | 3.8mg | 21% | |
| Calcium | 62.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 189.92 Kcal (795 kJ) | ||
| Calories from fat | 120.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.37g | 89% | |
|---|---|---|---|
| Cholesterol | 70.4mg | 102% | |
| Sodium | 196.87mg | 36% | |
| Potassium | 193.28mg | 18% | |
| Total Carbs | 2.12g | 3% | |
| Sugars | 1.24g | 22% | |
| Dietary Fiber | 0.36g | 6% | |
| Protein | 14.36g | 125% | |
| Vitamin C | 8.4mg | 61% | |
| Iron | 0.9mg | 21% | |
| Calcium | 14.4mg | 6% | |
* 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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