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Ingredientes
- 8 x Thighs, chicken, broiler/ fryer, boned, skinned
- 2 Tbsp. Oil, olive
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 2 med Onions, red, coarsely minced
- 2 x Peppers, red bell, cut into 1-inch pcs
- 1 x Pepper, yellow bell, cut into 1-inch pcs
- 1 c. Broth, chicken
- 6 ounce V-8, spicy
- 2 x Limes, divided
- 4 ounce Chilies, green, minced
- 1 tsp Cumin
- 16 ounce Beans, black, rinsed, liquid removed
- 2 Tbsp. Cilantro, minced
Direcciones
- In a saute/fry pan, place your oil and heat. Add in chicken and cook, turning, about six min over medium heat.
- Remove the chicken from the pan, sprinkle with salt and pepper, set aside and keep hot.
- To the same pan add in the onion and reduce the heat to low. Cook for 5 min.
- Add in peppers; cook 2 more min.
- Adjust temperature to medium; add in broth, vegetable juice, juice of 1 lime, chilies, and cumin. Return the chicken to the pan and heat to just boiling.
- Reduce heat, cover and cook over low heat for 30 min or possibly till the chicken is fork tender.
- Stir in the beans; cook 2 min or possibly till beans are warm.
- Arrange the chicken on a platter; spoon the vegetable ragout onto the chicken.
- Sprinkle with cilantro; garnish with remaining lime cut into thin slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 4 servings | |
| Calories 574 | |
| Calories from Fat 102 | 18% |
| Total Fat 11.62g | 15% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.18g | |
| Cholesterol 40mg | 13% |
| Sodium 966mg | 40% |
| Potassium 2159mg | 62% |
| Total Carbs 84.64g | 23% |
| Dietary Fiber 20.4g | 68% |
| Sugars 8.89g | 6% |
| Protein 36.55g | 58% |
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