| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Chicken, Main dish, Mexican | 6 | Servings |
INGREDIENTS
| 2 | t | Canola oil |
| 1 | lb | Chicken pieces, skinned |
| boned | ||
| 1/2 | Onion, chopped | |
| 1 | Garlic clove, minced | |
| 1 | lb | Fresh or 12 ounces canned |
| tomatillos | ||
| 3 | Whole roasted green chilies | |
| chopped | ||
| 1/2 | c | Apple juice |
| 1 | T | Fresh chopped cilantro |
INSTRUCTIONS
Spray a non-stick skillet with vegetable cooking spray. Heat oil and saute chicken. Add onion and garlic, stirring until limp. Add remaining ingredients. Reduce heat, cover, and simmer about 15 minutes. Recipe by: =20 Posted to CHILE-HEADS DIGEST V3 #350 by Walt Gray <waltgray@mnsinc.com> on Jun 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 351mg
Potassium: 343.5mg
Carbohydrates: 9.1g
Fiber: 2.6g
Sugar: 5.6g
Protein: 3.7g