Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
838
Calories
37g
Protein
58g
Fat
45g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Lard | 1 tbsp (12.8g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- medium sized chicken parts (legs, wings, breasts anything)
- diced garlic 2-3 cloves
- diced bell peppers
- diced chile peppers
- diced onion
- salt, pepper, dusting of cumin
- achiote paste or paprika optional
- 3/4 cup of coconut milk
- heaping tblsp. of vegetable lard
- tblsp. of sugar
Directions
1
In a thick-bottomed, large stock pot over medium heat throw in the lard and sugar and cook until it starts to boil and becomes the color of cafe au lait.
2
Season the chicken with salt, pepper and cumin. Add to pot.
3
Throw in garlic, peppers, onion, achiote and stir.
4
Cover the pot and let simmer and stew for 15 minutes.
5
Add the coconut milk and cook it down until the sauce thickens. Serve
6
Category:Honduran Recipes
7
Category:Honduran Meat Dishes
Recipe sourced from
fandom