Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
628
Calories
61g
Protein
32g
Fat
22g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, peeled and diced
- 1 1/2 pounds andouille sausage, or fresh chorizo or hot Italian sausage
- 2 red or orange bell peppers, cored, seeded, and diced
- 2 poblano or Anaheim peppers, seeded and diced
- 2 serrano or jalapeño peppers, seeded and diced
- 2 stalks celery, cleaned and diced
- 2 tablespoons fresh cilantro, cleaned and roughly chopped
- 2 cups chicken stock (if using store-bought, use low sodium variety)
- 1 pan
- , cut into cubes
- Kosher salt and freshly ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes