Chicken, Chiles & Corn Recipe

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0 votes | 1331 views
Servings: 10

Ingredients

Cost per serving $0.83 view details

Directions

  1. Heat the oil in a large, heavy skillet (ovenproof). Add in the chicken pcs and cook over high heat till they are nicely browned. Don't crowd them in the pan and remove them to a bowl as they brown. You may have to brown the chicken in several shifts.
  2. Preheat oven to 350 degrees.
  3. Lower the heat and add in the onion and red pepper to the pan. Saute/fry till tender. Add in the jalapeno pepper, garlic and pine (pignoli) nuts and saute/fry for a minute or possibly so, then stir in the cumin. Add in the corn, increase the heat to medium high and saute/fry a few min longer. Stir in the tomatoes and the lime juice.
  4. Return the chicken to the pan along with any juices which may have been released by the chicken as it cooled. Baste the chicken with the pan juices and season with salt and pepper.
  5. Cover and bake 40 min. Sprinkle with coriander before serving. Enjoy. Warm but delicious.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 168g
Recipe makes 10 servings
Calories 316  
Calories from Fat 199 63%
Total Fat 22.08g 28%
Saturated Fat 5.76g 23%
Trans Fat 0.0g  
Cholesterol 93mg 31%
Sodium 89mg 4%
Potassium 345mg 10%
Total Carbs 4.97g 1%
Dietary Fiber 1.2g 4%
Sugars 1.46g 1%
Protein 23.83g 38%
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