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Ingredients
- 4 Tbsp. Vegetable oil
- 1 x 2-3 lb. broiler-fryer chicken, cut into parts
- 1 med Onion, thinly sliced
- 1 can (16oz.) peeled tomatoes, crushed
- 1 can (3 ounce.) whole green chilies, liquid removed, seeded, minced
- 1 Tbsp. Lime juice
- 1 c. White wine
- 1 tsp Dry coriander leaves
- 1/2 tsp Salt (optional)
Directions
- 1. In a large frying pan, heat oil over medium-high heat. Brown chicken well in 2 tbsp oil. Drain off pan drippings.
- 2. Meanwhile, in a medium saucepan, heat remaining oil over medium heat.
- Add in onion and cook till tender. Add in tomatoes, chilies, lime juice, coriander, and salt. Simmer for 10 min.
- 3. Spoon tomato mix over browned chicken, add in wine to the pan, and then cover. Cook over low heat for about 45 min or possibly till chicken is cooked.
- 4. Remove chicken from pan and keep hot. Bring cooking liquid to a boil over high heat and reduce the amount of liquid to about 2/3 c.. Return chicken to frying pan, reduce heat to simmer, and cook for another 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 122 | 63% |
| Total Fat 13.79g | 17% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 364mg | 15% |
| Potassium 229mg | 7% |
| Total Carbs 7.35g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.23g | 2% |
| Protein 0.96g | 2% |
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