6 Serves
92 Mins
30 g
40 g
20 g
Prepare the chicken by cleaning it and cutting it into serving pieces, then set aside.
Ingredients, vitamins, and health benefits
Chicken
Tomato
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MexicanVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
33 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
730 mg / 1,250 mgPotassium
1290 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
276 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a large pot, heat the cooking oil over medium heat and sear the chicken pieces until golden brown, then remove and set aside.
In the same pot, sauté the chopped onion and garlic until fragrant and translucent.
Add the Aji Amarillo peppers and cook until softened, then stir in the salt and pepper to season the base.
Return the chicken to the pot, add the chicken stock, and simmer until the chicken is fully cooked through.
Stir in the masa harina mixture to thicken the sauce and simmer for a final few minutes until the consistency is velvety.
Cumin
Chicken Stock
Cooking Oil
Onion
Garlic
Aji Amarillo Peppers
Salt And Pepper
Masa Harina
Vitamin A
47 µg / 900 µgVitamin C
38 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
33 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
730 mg / 1,250 mgPotassium
1290 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
3 g / 20 gCholesterol
276 mg / 300 mgCaffeine
0 mgNet Carbs
30
g5
g25
g
Italian
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
76 µg / 55 µgAlcohol
0 g