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Mexicali Chicken Recipe
|Broiler fryer||6 Pound|
|Olive oil/Vegetable oil||2 Tablespoon|
|Sweet green pepper||1 Large|
|Sweet red pepper||1 Large|
|Chili powder||3 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Canned italian tomatoes||2 Pound|
Serving size: Complete recipe
Calories 7007 Calories from Fat 4232
% Daily Value*
Total Fat 471 g724.2%
Saturated Fat 137.9 g689.4%
Trans Fat 0 g
Cholesterol 2105.6 mg
Sodium 9105.7 mg379.4%
Total Carbohydrates 148 g49.5%
Dietary Fiber 33.9 g135.5%
Sugars 30.1 g
Protein 532 g1064.8%
Vitamin A 465.4% Vitamin C 804.3%
Calcium 75.5% Iron 232.4%
*Based on a 2000 Calorie diet
Stir onion and green and red peppers into drippings in pan; saute until soft.
Stir in chili powder; cook 1 minute longer.
Sprinkle flour over top, then blend in; stir in tomatoes, salt, sugar, and pepper.
Cook, stirring constantly, until sauce thickens and boils 1 minute.
Layer browned chicken, topping each with part of the sauce into a 12-cup baking dish; cover.
Bake in moderate oven (350Â°) 1 hour; uncover.
Bake 30 minutes longer, or until chicken is tender and sauce is thickened slightly.
Garnish with rings of red and green pepper, if you wish.