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South American Chicken

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  Vegetable oil 2 Tablespoon (For Conventional Method)
  Whole chicken breasts 1 Pound, skinned and boned (2 Pieces)
  Onion 1 Medium, chopped
  Celery ribs 2 , chopped
  Low sodium tomato soup 10 3⁄4 Ounce, undiluted (1 Can)
  Ground nutmeg 3⁄4 Teaspoon
  Shredded raw potatoes 2 1⁄2 Cup (40 tbs)
  Shredded raw carrots 1 Cup (16 tbs)
  Orange juice 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Kitchen bouquet/Browning sauce 1⁄4 Teaspoon

Heat oil in a large skillet over medium heat.
Add chicken pieces; cook until browned.
Set aside.
Add onion and celery to skillet; cook over medium-high heat until onion is soft.
Stir in soup and nutmeg.
Bring to a boil.
Remove and reserve 1/2 cup soup mixture.
To remaining soup mixture in skillet, add potatoes, carrots, orange juice, salt and pepper.
Stir well.
Turn into a greased 13x9x2-inch baking dish.
Top with chicken.
Spoon reserved 1/2 cup soup mixture over chicken.
Bake in a preheated 375-degree oven for 30 minutes, or until chicken is tender.

Recipe Summary

Difficulty Level: 
South American
Main Dish
Cook Time: 
30 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1554 Calories from Fat 392

% Daily Value*

Total Fat 44 g68.2%

Saturated Fat 7.5 g37.4%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 1480.9 mg61.7%

Total Carbohydrates 169 g56.4%

Dietary Fiber 22 g87.9%

Sugars 42.7 g

Protein 123 g245.7%

Vitamin A 518.3% Vitamin C 299.5%

Calcium 26.3% Iron 49.9%

*Based on a 2000 Calorie diet

South American Chicken Recipe