Chicken Rojo - 39.9g Carbs, 4.4g Fiber, 10.9g Sugar
The nutrition is from www.caloriecount.about.com -
{I used low sodium chicken broth for the nutrition but the sodium
shows high so be sure to read the label for the broth you use. I
also left out the additional salt. I allowed a total of 24 ounces
of boneless chicken for the nutrition information. Like the review
states the recipe is lacking in some details. IF using canned
tomatoes consider using no salt added type to further cut back on
the sodium, Take care, Gloria}
From: Chelsie Kenyon, About.com Guide Mexican Food
The great thing about this dish is that you can assemble your ingredients
while the chicken simmers, so it cuts down on prep time. It only takes
30 minutes cooking time from start to finish.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
3-5 chicken breasts or thighs
6 tomatoes, large
1/2 onion, cut into quarters
3 Tbsp of oil
2 cups chicken broth mixed with 2 cups of water
1 tsp oregano
1/2 tsp cumin
1 tsp garlic, peeled and crushed
1/2 tsp unsweetened cocoa powder
1 Tbsp red chile powder or chile paste
Salt to taste
Preheat broiler on high.
Heat 1 tablespoon of oil in a large pan over high heat. Brown the
chicken pieces on each side. Cover chicken with chicken broth and
bring to a boil. While it's coming to a boil, slice the top off of
each tomato and place cut side down on a cookie sheet along with the
onions. Drizzle 2 tablespoons of oil over them. Place in broiler
and remove when tomato skins become very wrinkled and shriveled.
While the tomatoes are broiling, bring the chicken broth to a strong
simmer and add in the chile, cumin, oregano, garlic and cocoa.
When the tomatoes are ready, remove from broiler and let cool for
1 minute.
While the tomatoes cool, turn the chicken
Peel the skin off of each tomato and use a spoon to remove the seeds
from the middle. Using your fingers, mash the tomato a little and
add into the sauce. Separate the onions and stir into the sauce.
Let the sauce reduce while chicken finishes cooking.
If the liquid cooks off to fast, add water about a half cup each
time, until the chicken reaches 170 degrees or is no longer pink
inside.
Servings: 4
Nutrition per Serving:
558 Calories, 286 Calories from Fat, 31.8g Total Fat, 3.3g Saturated Fat,
0g Trans Fat, 60mg Cholesterol, 1984mg Sodium, 39.9g Total Carbs,
4.4g Dietary Fiber, 10.9g Sugars, 28.2g Protein
Vitamin A 35% - Vitamin C 41% - Calcium 7% - Iron 24%
Nutrition Grade: C+
User Review - -
Light on details, but delicious in the end!, Member aspencer80
"Since the recipe doesn't give time or temperature settings you'll
have to monitor the food while you cook it. I only had two tomatoes,
but used canned diced tomatoes to make up for the rest. They worked
just fine. The flavor is spectacular, even though I didn't have oregano
or chili powder. I added a little ground red pepper powder to give
it some kick. I was worried that 2 cups broth and 2 cups water was
too much liquid. I ended up boiling the mixture for 15 minutes just
to reduce it down and I worried that I'd be overcooking the chicken...
but fortunately the chicken came out great. Best served with your
favorite Mexican rice. It will absorb the Chicken Rojo juices nicely."
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