- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2005
Ingredients
Method
In large deep skillet or Dutch oven, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.
Drain fat from pan; add remaining oil. Fry onion, garlic, lime rind, cumin, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 4 minutes.
Add stock and lime juice; bring to boil, scraping up brown bits. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced, 15 minutes.
In bowl, whisk cornstarch with 2 tsp (10 mL) water; whisk into liquid around chicken and simmer until thickened, about 2 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 438 mg
- Protein 24 g
- Calories 238.0
- Total fat 13 g
- Cholesterol 95 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
%RDI
- Iron 12.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 17.0
