Directions:
- In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
- Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
- In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
- Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.17 Kcal (1085 kJ) | ||
| Calories from fat | 105.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 18% | |
|---|---|---|---|
| Cholesterol | 82.16mg | 27% | |
| Sodium | 851.4mg | 35% | |
| Potassium | 599.51mg | 13% | |
| Total Carbs | 12.99g | 4% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 25.55g | 51% | |
| Vitamin C | 57mg | 95% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 17.5mg | 97% | |
| Calcium | 36.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 93.21 Kcal (390 kJ) | ||
| Calories from fat | 37.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 18% | |
|---|---|---|---|
| Cholesterol | 29.55mg | 27% | |
| Sodium | 306.2mg | 35% | |
| Potassium | 215.61mg | 13% | |
| Total Carbs | 4.67g | 4% | |
| Sugars | 0.78g | 9% | |
| Dietary Fiber | 1.07g | 12% | |
| Protein | 9.19g | 51% | |
| Vitamin C | 20.5mg | 95% | |
| Vitamin A | 0.4mg | 35% | |
| Iron | 6.3mg | 97% | |
| Calcium | 13.3mg | 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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