After reading this recipe I found myself wondering where all the carbs
were coming from!!! But I see towards the bottom it lists the 39.9 as
the TOTAL carb count. Given that the recipe is for four servings, am I
correct in assuming the carb count is actually 10g per serving?
Also, just to clarify, I'm under the impression that most recipes from
this list give a "PER SERVING" carb count at opposed to a "TOTAL" carb
count. Am I correct in that?
Thanks,
Gary
On 9/29/2011 1:08 PM,
Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com wrote:
> 2. Chicken Rojo - 39.9g Carbs, 4.4g Fiber, 10.9g Sugar
> Posted by: "Chef Gloria 1030"chefgloria1030@yahoo.com chefgloria1030
> Date: Wed Sep 28, 2011 2:27 pm ((PDT))
>
> Chicken Rojo - 39.9g Carbs, 4.4g Fiber, 10.9g Sugar
>
> The nutrition is fromwww.caloriecount.about.com -
> {I used low sodium chicken broth for the nutrition but the sodium
> shows high so be sure to read the label for the broth you use. I
> also left out the additional salt. I allowed a total of 24 ounces
> of boneless chicken for the nutrition information. Like the review
> states the recipe is lacking in some details. IF using canned
> tomatoes consider using no salt added type to further cut back on
> the sodium, Take care, Gloria}
>
> From: Chelsie Kenyon, About.com Guide Mexican Food
>
> The great thing about this dish is that you can assemble your ingredients
> while the chicken simmers, so it cuts down on prep time. It only takes
> 30 minutes cooking time from start to finish.
> Prep Time: 5 minutes
> Cook Time: 30 minutes
> Total Time: 35 minutes
>
> 3-5 chicken breasts or thighs
> 6 tomatoes, large
> 1/2 onion, cut into quarters
> 3 Tbsp of oil
> 2 cups chicken broth mixed with 2 cups of water
> 1 tsp oregano
> 1/2 tsp cumin
> 1 tsp garlic, peeled and crushed
> 1/2 tsp unsweetened cocoa powder
> 1 Tbsp red chile powder or chile paste
> Salt to taste
>
> Preheat broiler on high.
>
> Heat 1 tablespoon of oil in a large pan over high heat. Brown the
> chicken pieces on each side. Cover chicken with chicken broth and
> bring to a boil. While it's coming to a boil, slice the top off of
> each tomato and place cut side down on a cookie sheet along with the
> onions. Drizzle 2 tablespoons of oil over them. Place in broiler
> and remove when tomato skins become very wrinkled and shriveled.
>
> While the tomatoes are broiling, bring the chicken broth to a strong
> simmer and add in the chile, cumin, oregano, garlic and cocoa.
>
> When the tomatoes are ready, remove from broiler and let cool for
> 1 minute.
>
> While the tomatoes cool, turn the chicken
>
> Peel the skin off of each tomato and use a spoon to remove the seeds
> from the middle. Using your fingers, mash the tomato a little and
> add into the sauce. Separate the onions and stir into the sauce.
> Let the sauce reduce while chicken finishes cooking.
>
> If the liquid cooks off to fast, add water about a half cup each
> time, until the chicken reaches 170 degrees or is no longer pink
> inside.
>
> Servings: 4
> Nutrition per Serving:
> 558 Calories, 286 Calories from Fat, 31.8g Total Fat, 3.3g Saturated Fat,
> 0g Trans Fat, 60mg Cholesterol, 1984mg Sodium, 39.9g Total Carbs,
> 4.4g Dietary Fiber, 10.9g Sugars, 28.2g Protein
> Vitamin A 35% - Vitamin C 41% - Calcium 7% - Iron 24%
> Nutrition Grade: C+
>
> User Review - -
> Light on details, but delicious in the end!, Member aspencer80
> "Since the recipe doesn't give time or temperature settings you'll
> have to monitor the food while you cook it. I only had two tomatoes,
> but used canned diced tomatoes to make up for the rest. They worked
> just fine. The flavor is spectacular, even though I didn't have oregano
> or chili powder. I added a little ground red pepper powder to give
> it some kick. I was worried that 2 cups broth and 2 cups water was
> too much liquid. I ended up boiling the mixture for 15 minutes just
> to reduce it down and I worried that I'd be overcooking the chicken...
> but fortunately the chicken came out great. Best served with your
> favorite Mexican rice. It will absorb the Chicken Rojo juices nicely."
>
>
--
**************************************************************
Gary Davis
The Artist Shop The Other Road
http://www.artist-shop.com artshop@artist-shop.com
phone: 877-856-1158, 330-929-2056 fax:330-945-4923
INDEPENDENT PROGRESSIVE MUSIC!!!
**************************************************************
Check out the latest Artist Shop newsletter at
http://www.artist-shop.com/news.htm
