Coriander Chicken And Green Chilies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | 4 | Servings | ||
INGREDIENTS
| 4 | T | Vegetable oil |
| 1 | 2-3 pound broiler-fryer | |
| chicken cut into parts | ||
| 1 | Onion, thinly sliced | |
| 1 | 16oz. peeled tomatoes | |
| crushed | ||
| 1 | 3 oz. whole green chilies | |
| drained seeded chopped | ||
| 1 | T | Lime juice |
| 1 | c | White wine |
| 1 | t | Dried coriander leaves |
| 1/2 | t | Salt, optional |
INSTRUCTIONS
In a large frying pan, heat oil over medium-high heat. Brown chicken well in 2 tbsp oil. Drain off pan drippings. Meanwhile, in a medium saucepan, heat remaining oil over medium heat. Add onion and cook until tender. Add tomatoes, chilies, lime juice, coriander, and salt. Simmer for 10 minutes. Spoon tomato mixture over browned chicken, add wine to the pan, and then cover. Cook over low heat for about 45 minutes or until chicken is cooked. Remove chicken from pan and keep warm. Bring cooking liquid to a boil over high heat and reduce the amount of liquid to about 2/3 cup. Return chicken to frying pan, reduce heat to simmer, and cook for another 5 minutes. Posted to The Gourmet Connection Recipe Page Newsletter 09 Feb 97 by Gourmet Connection <capco@norwich.net> on Feb 09, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 405
Calories From Fat: 167
Total Fat: 18.8g
Cholesterol: 73.1mg
Sodium: 1216.7mg
Potassium: 911.7mg
Carbohydrates: 15.6g
Fiber: 3.3g
Sugar: 8.5g
Protein: 33.5g