Directions:
- In a small bowl, combine the chili powder, salt and pepper; rub over chicken. In a large skillet, saute chicken in butter until golden brown. Reduce heat; cover and cook for 30 minutes or until juices run clear.
- Transfer chicken to a serving platter and keep warm. Add orange juice to skillet, stirring to loosen browned bits from pan; simmer for 5 minutes. Pour over chicken. Sprinkle with peanuts. Garnish with orange slices and cilantro if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1099.68 Kcal (4604 kJ) | ||
| Calories from fat | 583.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.87g | 100% | |
|---|---|---|---|
| Cholesterol | 1226.33mg | 409% | |
| Sodium | 1257.71mg | 52% | |
| Potassium | 1657.96mg | 35% | |
| Total Carbs | 29.89g | 10% | |
| Sugars | 10.17g | 41% | |
| Dietary Fiber | 5.43g | 22% | |
| Protein | 98.01g | 196% | |
| Vitamin C | 103.6mg | 173% | |
| Vitamin A | 13.8mg | 460% | |
| Iron | 28.6mg | 159% | |
| Calcium | 88.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 183.26 Kcal (767 kJ) | ||
| Calories from fat | 97.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.81g | 100% | |
|---|---|---|---|
| Cholesterol | 204.37mg | 409% | |
| Sodium | 209.59mg | 52% | |
| Potassium | 276.29mg | 35% | |
| Total Carbs | 4.98g | 10% | |
| Sugars | 1.69g | 41% | |
| Dietary Fiber | 0.91g | 22% | |
| Protein | 16.33g | 196% | |
| Vitamin C | 17.3mg | 173% | |
| Vitamin A | 2.3mg | 460% | |
| Iron | 4.8mg | 159% | |
| Calcium | 14.8mg | 9% | |
* 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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