Ingredients:
- this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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 saucepan with the onions and cook over medium heat 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1141.56 Kcal (4779 kJ) | ||
| Calories from fat | 1007.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.98g | 172% | |
|---|---|---|---|
| Cholesterol | 238.14mg | 79% | |
| Sodium | 717.85mg | 30% | |
| Potassium | 434.88mg | 9% | |
| Total Carbs | 10.05g | 3% | |
| Sugars | 4.4g | 18% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 23.56g | 47% | |
| Vitamin C | 12.4mg | 21% | |
| Vitamin A | 0.9mg | 32% | |
| Iron | 0.3mg | 2% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 291.65 Kcal (1221 kJ) | ||
| Calories from fat | 257.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.61g | 172% | |
|---|---|---|---|
| Cholesterol | 60.84mg | 79% | |
| Sodium | 183.4mg | 30% | |
| Potassium | 111.1mg | 9% | |
| Total Carbs | 2.57g | 3% | |
| Sugars | 1.12g | 18% | |
| Dietary Fiber | 0.3g | 5% | |
| Protein | 6.02g | 47% | |
| Vitamin C | 3.2mg | 21% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.6mg | 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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