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Mexican-style Braised Chicken (Mancha Manteles)

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Nutrition Facts

Serving Size: 4.9 oz (140 g )
Amounts Per Serving
Calories 270
Calories from Fat 180
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4.5g 23%
Trans Fat 0g  
Cholesterol 65mg 22%
Sodium 250mg 10%
Potassium 240mg 6%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 17g  
 
Vitamin A 0% Vitamin C 35%
Calcium 2% Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4
Optional Ingredients not included in Nutritional Facts

Yield: 32 Servings
Serving Size: 4.9 oz

Ingredients

Amount Ingredients
1/4 cup Olive Oil
2 cups Onions, Diced
1/2 cup Almonds, Blanched, Slivered
1 Tbsp. Garlic, Minced
1 1/2 cups Roasted Green Chilies, Diced
2 cups Tomatoes, Canned, Diced in Juice
2 Tbsp. Custom Culinary® Master's Touch® Chicken Base
1/2 tsp. Black Pepper, Ground
1 tsp. Oregano, Dried, Ground
1/2 tsp. Thyme, Dried, Ground
1/2 tsp. Cinnamon, Ground
1/8 tsp. Cloves, Ground
1/2 cup Olive Oil
3 Whole Chickens, 8 Way Cut
8 oz. Sweet Potato, Peeled, Medium Diced
10 oz. Pineapple, Fresh, Peeled, Diced

Recommended Product: 0117 Master's Touch® Chicken Base

Alternate Product Options: 9117 Gold Label Chicken Base, 0152 Master's Touch® Select Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base

Directions

  1. In a 4 gallon braising pan over medium high heat, sauté onions in 1/4 cup oil 3-5 minutes. Add almonds, garlic and chilies. Cook 2 minutes.
  2. Add tomatoes, Master's Touch® Chicken Base, pepper, oregano, thyme, cinnamon and cloves. Bring to a boil. Puree mixture in a blender or chopping machine. Stir occasionally.
  3. In a 4 gallon braising pan, sauté chicken in 1/2 cup oil until browned. Add sweet potato, pineapple, and purée mixture. Cover and bring to a boil. Reduce heat to low and cook 25-30 minutes until chicken is tender. Stir occasionally.

Optional Ingredients: Serve with pure corn tortillas.

Chef's Tips

Chicken thighs may be substituted.

No Gluten Ingredients

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