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Recipe Name: Acapulco Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Tablespoon(s) Vegetable oil
8 Boneless, skinless chicken
1 Onion
2 Garlic cloves
1 Teaspoon(s) Chilli powder, 1 to 2
1 400 gram can chopped
175 Hot chicken stock
1 400 gram can kidney beans
1/2 Teaspoon(s) Dried oregano
100 Gram(s) Tortilla chips
Salt and pepper
Soured cream and coriander
leaves to garnish
Buttered rice to serve
Heat the oil in a large pan. Cut the chicken into large pieces and add
to the pan. 2 Slice the onion and add to the pan. Crush in the garlic
and cook for a few minutes until golden. 3 Add the chilli powder,
stir-fry for 30 seconds and stir in the tomatoes, stock, kidney beans
and oregano. Season, cover and simmer for 15 minutes until the chicken
is tender. 4 Put the chicken in a serving dish and scatter over the
tortilla chips. Top with a dollop of soured cream and sprinkle over a
little extra chilli powder and some coriander leaves. Serve with a
separate dish of rice. Converted by MC_Buster. Per serving: 521
Calories (kcal); 11g Total Fat; (18% calories from fat); 27g Protein;
83g Carbohydrate; 0mg Cholesterol; 165mg Sodium Food Exchanges: 5
Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 387
Calories From Fat: 127
Total Fat: 14.3g
Cholesterol: 41mg
Sodium: 1914.8mg
Potassium: 980.2mg
Carbohydrates: 41.9g
Fiber: 10.3g
Sugar: 6.2g
Protein: 24.8g

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