Directions:
- Boil the chicken for 25 minutes or until cooked. Set aside.
- In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.
- In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden.
- Add the chipotle mixture and the chicken to the saucespan with the onions and cook over medium heat 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1218.9 Kcal (5103 kJ) | ||
| Calories from fat | 1048.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 116.52g | 179% | |
|---|---|---|---|
| Cholesterol | 238.14mg | 79% | |
| Sodium | 752.5mg | 31% | |
| Potassium | 803.65mg | 17% | |
| Total Carbs | 19.13g | 6% | |
| Sugars | 4.81g | 19% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 27.27g | 55% | |
| Vitamin C | 14.1mg | 23% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 13.9mg | 77% | |
| Calcium | 229.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 295.82 Kcal (1239 kJ) | ||
| Calories from fat | 254.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.28g | 179% | |
|---|---|---|---|
| Cholesterol | 57.79mg | 79% | |
| Sodium | 182.63mg | 31% | |
| Potassium | 195.04mg | 17% | |
| Total Carbs | 4.64g | 6% | |
| Sugars | 1.17g | 19% | |
| Dietary Fiber | 0.84g | 14% | |
| Protein | 6.62g | 55% | |
| Vitamin C | 3.4mg | 23% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 3.4mg | 77% | |
| Calcium | 55.7mg | 23% | |
* 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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