Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
453
Calories
36g
Protein
18g
Fat
38g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| 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
- 8 lbs potatoes
- ½ quart vegetable oil
- 2 ½ lbs chicken , cut into small pieces
- Salt to taste
- Cumin to taste
Directions
1
Peel potatoes, and slice into small or large wedges.
2
Heat oil in a pan to about 350°F. Fry potatoes in oil until they are light brown. Once done, salt the potatoes to desired level.
3
Fry the chicken for about 5 minutes. Drain the oil or move the chicken to a different pan.
4
Salt the chicken, add ¾ cup of water and let simmer for 15–20 minutes.
5
Combine chicken and potatoes (potatoes on top).
6
Add cumin and let simmer for about 20 minutes.
Recipe sourced from
wikibooks