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Diabion

Diabion

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Entomatado de Pollo

30 mins
1h 10 mins
Low
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Prepare the classic Mexican entomatado but now in a chicken version. It is very rich and nutritious, but also has an acidita green sauce with a touch of chipotle, cooked chips and juicy thighs and chicken legs. Delicious!
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Ingredients

4 portions
  • 2 liters Water
  • 4 chicken legs, and thigh
  • 1 head garlic, to cook the chicken
  • enough salt
  • 1 teaspoon oil
  • 1/4 onions, in half moon
  • 3/4 kilos green tomato, cut in quarters
  • 3 chipotle peppers in adobo sauce, chopped
  • 2 potatoes, Cooked, cut into cubes
  • 1 cup chicken soup
  • 3 leaves epazote

Preparation

In a pot with water on a medium heat cook for an hour the chicken with salt and garlic
In a pan heat the oil over medium heat add the onion, garlic and sauté for 3 minutes, add the tomato, cook until it releases juice, add the chipotle pepper, cook for 5 more minutes.
Add the potatoes, the chicken broth and the epazote. Cook over low heat until it thickens slightly.
Add the chicken, rectify seasoning and cook for 10 more minutes or until thickening.
Serve and decorate with fresh epazote.

PRESENTATION

On an extended plate, accompanied by white rice.

TIPS

You can substitute the green tomato for yellow tomato if you want a sweeter flavor.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
33.2
kcal
1.66%
Carbohydrate, by difference
3.3
g
1.1%
Protein
2.5
g
5%
Total lipid (fat)
1.2
g
1.85%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (18)
Irma Vazquez
21/01/2021 13:53:37
Delicioso felicidades Muchas gracias
Belen Castro Flores
05/11/2020 03:52:01
Fácil de preparar con poco tiempo y muy rico
elizabeth Garcia
29/04/2020 19:08:40
Fácil de preparar y muy rica
Lida Lucero
22/11/2019 17:48:32
Facil de preparar en poco tiempo
Díana Moran
17/10/2019 13:39:47
Se ve deli
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