Directions:
- Marinate the chicken with the ingredients for chicken for at least 1.
- Hour.
- To prepare sauce, saute onions in lard until softened. Add remaining sauce ingredients and simmer until peppers are tender. Allow mixture to cool and puree in batches in a food processor. If necessary, add water to yield 1 quart total. Set aside.
- Grill chicken over hot coals until cooked through. Serve with warmed sauce spooned over. Freeze any remaining sauce (it's good for chicken again, or also enchiladas, etc.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.76 Kcal (794 kJ) | ||
| Calories from fat | 106.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.8g | 18% | |
|---|---|---|---|
| Cholesterol | 14.26mg | 5% | |
| Sodium | 130.07mg | 5% | |
| Potassium | 372.81mg | 8% | |
| Total Carbs | 16.45g | 5% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 4.07g | 8% | |
| Vitamin C | 25.2mg | 42% | |
| Iron | 1.4mg | 8% | |
| Calcium | 39.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 97.5 Kcal (408 kJ) | ||
| Calories from fat | 54.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 18% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 5% | |
| Sodium | 66.83mg | 5% | |
| Potassium | 191.56mg | 8% | |
| Total Carbs | 8.45g | 5% | |
| Sugars | 2.6g | 20% | |
| Dietary Fiber | 1.72g | 13% | |
| Protein | 2.09g | 8% | |
| Vitamin C | 13mg | 42% | |
| Iron | 0.7mg | 8% | |
| Calcium | 20.1mg | 4% | |
* 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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