CHICKEN RECUERDOS DE TUCSON

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of CHICKEN RECUERDOS DE TUCSON calories by ingredient


Introduction

Taken From "A Year of Food Life"
Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver Taken From "A Year of Food Life"
Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver
Number of Servings: 4

Ingredients

    1 whole cut-up chicken, or thighs and legs
    Olive oil (for sauté)
    1 medium onion, sliced
    2-3 cloves garlic, minced

    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

    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

Directions

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.