| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican, Poultry | 1 | Servings |
INGREDIENTS
| 1 | Chicken, cut into pieces | |
| 10 | Poblano chilis, peppers | |
| 1 | Onion | |
| 1 | c | Chicken broth |
| 1 | c | Sour cream |
| Oil | ||
| Salt and pepper |
INSTRUCTIONS
Wash and dry the chicken. Put salt and pepper on the chicken and fry until golden. Toast, peel, hollow out and liquify the chilis with the onion and the broth. Strain the mixture and fry until the flavor peaks. Add the chicken and cook until tender. Remove from heat and add sour cream. Posted to recipelu-digest Volume 01 Number 218 by James and Susan Kirkland <kirkland@gj.net> on Nov 07, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 789
Calories From Fat: 581
Total Fat: 65.7g
Cholesterol: 119.6mg
Sodium: 3489.9mg
Potassium: 1430.5mg
Carbohydrates: 22.1g
Fiber: 2.1g
Sugar: 14.9g
Protein: 27.9g