CHICKEN RECUERDOS DE TUCSON
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 whole cut-up chicken, or thighs and legsOlive oil (for sauté)1 medium onion, sliced2-3 cloves garlic, minced1 tsp cumin seedGreen chiles to taste, chopped2 red or green peppers1 large or 2 medium zucchini or other squash, thickly sliced1 cup tomatoes (fresh, frozen, canned, or ½ cup dehydrated, depending on season)2 cups corn kernels2 tsp. oregano1 tsp. basil2 cups chicken broth or water
1 whole cut-up chicken, or thighs and legs
Olive oil (for sauté)
1 medium onion, sliced
2-3 cloves garlic, minced
Brown chicken in a large kettle. Remove chicken, add oil, gently sauté the onion and garlic.
1 tsp cumin seed
Green chiles to taste, chopped
2 red or green peppers
1 large or 2 medium zucchini or other squash, thickly sliced
Add to kettle and sauté, add small amount of broth if necessary.
1 cup tomatoes (fresh, frozen, canned, or ½ cup dehydrated, depending on season)
2 cups corn kernels
2 tsp. oregano
1 tsp. basil
2 cups chicken broth or water
Add to kettle along with browned chicken, add water or broth (more if using dried vegetables), cover and simmer for 30 to 40 minutes, until chicken is done to bone. Garnish with fresh cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user CRASH0200.
Olive oil (for sauté)
1 medium onion, sliced
2-3 cloves garlic, minced
Brown chicken in a large kettle. Remove chicken, add oil, gently sauté the onion and garlic.
1 tsp cumin seed
Green chiles to taste, chopped
2 red or green peppers
1 large or 2 medium zucchini or other squash, thickly sliced
Add to kettle and sauté, add small amount of broth if necessary.
1 cup tomatoes (fresh, frozen, canned, or ½ cup dehydrated, depending on season)
2 cups corn kernels
2 tsp. oregano
1 tsp. basil
2 cups chicken broth or water
Add to kettle along with browned chicken, add water or broth (more if using dried vegetables), cover and simmer for 30 to 40 minutes, until chicken is done to bone. Garnish with fresh cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user CRASH0200.
Nutritional Info Amount Per Serving
- Calories: 275.0
- Total Fat: 3.9 g
- Cholesterol: 70.7 mg
- Sodium: 865.8 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 6.4 g
- Protein: 32.0 g
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