| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | On, Range, Ross, The | 1 | Servings | |
INGREDIENTS
| 2 | Chicken breasts, skin on per | |
| person | ||
| Oil for frying | ||
| Annatio seeds, or block for | ||
| Anchiote paste | ||
| Salt and pepper | ||
| 1 | Black beans | |
| Chopped onions | ||
| Fresh tomatoes, chopped | ||
| Garlic, chopped | ||
| 1 | pn | Chilli powder |
INSTRUCTIONS
Blend the annattio (seeds or block) with some finely chopped onions, a litte water and seasoning to make a smooth paste. Coat each chicken with the paste and pan fry, skin side down first, over a low heat until cooked. Sprinkle with a little salt before taking out of the pan. To make black bean salsa: Heat the black beans with the chopped onions, tomatoes, garlic and a little chilli powder. To serve: Spoon some of the black bean sauce onto a plate and place the chicken on top. top with some chopped fresh coriander to garnish. (optional) Converted by MC_Buster. Per serving: 1659 Calories (kcal); 56g Total Fat; (30% calories from fat); 163g Protein; 121g Carbohydrate; 371mg Cholesterol; 375mg Sodium Food Exchanges: 8 Grain(Starch); 19 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 688
Calories From Fat: 25
Total Fat: 3g
Cholesterol: 0mg
Sodium: 1648.2mg
Potassium: 2543.7mg
Carbohydrates: 130.9g
Fiber: 43.2g
Sugar: 16g
Protein: 42.4g