| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | November 19 | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 6 | Chicken thighs, skin removed | |
| 1 | Yellow onion, chopped | |
| 4 | Garlic cloves, minced | |
| 1 | Crushed tomatoes with added | |
| puree 28-ounce | ||
| 2 | T | Red wine vinegar |
| 1 | t | Ground cumin |
| 4 | ds | Hot pepper sauce, such as |
| Tabasco | ||
| 1/4 | c | Chopped fresh parsley |
| 3 | T | Chopped fresh cilantro |
INSTRUCTIONS
Heat olive oil in heavy large skillet over high heat. Add chicken and saute until brown, about 4 minutes per side. Transfer chicken to platter. Reduce heat to medium. Add onion and garlic to skillet and saute until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper. Serves 4 to 6. Bon Appetit November 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 294
Calories From Fat: 246
Total Fat: 27.9g
Cholesterol: 0mg
Sodium: 56.5mg
Potassium: 566.2mg
Carbohydrates: 10.2g
Fiber: 3g
Sugar: 4.7g
Protein: 2.6g