Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Olive | 1 large (4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Seed | not in our table | 0 |
| Pimento | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 1/2 cups chicken broth
- 1 1/2 lbs potatoes, peeled & cut into 1 inch cubes
- 2 lemons, each cut in half
- 3 fresh jalapeno peppers, slit down the center,seeds left in
- 2 teaspoons cumin
- 1 lb boneless skinless chicken breasts
- 1/2 cup cilantro
- 2 hard-boiled eggs, peeled & quartered
- 1 medium red bell pepper, seeded,membranes removes,cut in thin strips
- 1/2 cup green pimento stuffed olives, cut in half across
- 4 whole green onions
- 1 cup of your favoite salsa
Directions
In a saucepan combine the broth, potatoes, lemons, Jalapeno peppers & cumin Bring to a boil, reduce heat cover and simmer 5 minutes.
Add chicken, keep covered and simmer for 15 minutes or a bit longer.
The chicken should be cooked through and the poatoes tender.
Remove from the heat, add cilantro and allow the chicken & potatoes to cool in the broth (Do this early in the day and assemble just before dinner) Save 3/4 cup of broth drain remainder, discard the jalapenos, cilantro& lemons Shred the chicken into thin strips.
Mound the potatoes in the center of a large platter, cover with the shredded chicken and decorate with the eggs, red pepper strips olives and the 4 green onions Serve with left over broth and your favorite Salsa on the side
Category:Dominican Recipes
Category:Dominican Salads