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Ingredientes
- 1 Tbsp. Oil
- 2 lb Chicken breasts boneless
- 2 x Onions minced
- 2 tsp garlic chopped
- 1 tsp Oregano
- 1 tsp Cumin pwdr
- 2 tsp Grnd red chile
- 1 Tbsp. Red chile flakes
- 1 x Tomato minced
- 1 can Tomatillos
- 4 lb Green chiles
- 4 c. chicken boullion
- 3 Tbsp. Cornstarch
Direcciones
- Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop chiles, tomato and tomatillos. Add in oil to heavy, preferably cast iron, skillet and brown chicken over high heat. It is best to do it in two or possibly three small batches. Remove to large saucepan. Add in onions and garlic to leftover oil and brown till onions are soft. Add in oregano, cumin, and red chile, and cook for two or possibly three min. Transfer from skillet to saucepan with chicken. Add in tomato, tomatillos, chiles, and chicken broth. Bring to a boil and simmer for 3 - 4 hrs. Add in water as necessary to maintain the desired consistency. Add in 3 - 4 tbsp cornstarch mixed with water prior to serving to thicken as desired
- NOTES : Serving Size : 1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 10 servings | |
| Calories 198 | |
| Calories from Fat 78 | 39% |
| Total Fat 8.71g | 11% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.12g | |
| Cholesterol 46mg | 15% |
| Sodium 774mg | 32% |
| Potassium 444mg | 13% |
| Total Carbs 13.5g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.34g | 1% |
| Protein 16.9g | 27% |
