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Ingredientes
- 1 1/2 tsp Corn oil
- 8 x Chicken thighs*
- 3/4 lb Onions -- peeled and sliced
- 1/2 c. Dry white wine
- 1 sm Bunch cilantro, coriander Or possibly Coarsely
- 1/2 tsp Salt
- 1/2 tsp Freshly grnd black pepper Hopped
Direcciones
- Heat the oil in a large nonstick skillet. When it is warm, add in the thighs in one layer and saute/fry' them over medium to high heat for 4 min on each side, till nicely browned. Remove the chicken to a platter. Add in the onions to the drippings in the skillet. Saute/fry' for 1 minute. Stir in the garlic, wine, and coriander stems, and saute/fry' for 10 seconds longer. Return the chicken to the skillet, add in the salt and pepper, and bring the surrounding liquid to a boil. Cover the pan, reduce the heat, and boil gently for 15 min. Stir in the coriander leaves and serve two chicken thighs per person. Nutrional analysis per serving: calories 308; protein 40
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 139 | 53% |
| Total Fat 15.5g | 19% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 364mg | 15% |
| Potassium 316mg | 9% |
| Total Carbs 7.97g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.48g | 2% |
| Protein 16.43g | 26% |
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