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Mexican-Style Chicken

A wonderful chicken-and-corn recipe for anyone who loves a little variety. Mexican cooking is famous for its bold heat, but let's be honest — not everyone loves spicy food. So you can dial this Mexican chicken down as much as you like. The recipe calls for hot chili pepper, but you can leave it out or swap in something milder. It comes out even tastier that way, in my opinion (I'm not big on spicy food myself).

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Chicken Mexican
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 60 % 18 g
Fats 33 % 10 g
Carbohydrates 7 % 2 g
167 kcal
GI: 50 / 0 / 50

Cooking method

Cooking time: 50 min

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Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Field corn, raw, dried - 348  kcal/100g
  • Sweet yellow raw field corn - 96  kcal/100g
  • Field corn stewed, boiled, dehydrated (sliced - 83  kcal/100g
  • Field corn boiled on the cob - 91  kcal/100g
  • Germ-free raw fortified corn grits - 362  kcal/100g
  • Corn grits without germ, raw, not fortified - 362  kcal/100g
  • Corn - 119  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Ground hot pepper - 21  kcal/100g
  • Chicken leg - 185  kcal/100g
  • Ground coriander - 25  kcal/100g

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