Chilean Chicken

1. 1. Preheat oven to 350°F

2. 2. Bake chicken for a ½ hour or until done; cool. Cut into bite size pieces and place in baking dish.

3. 3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.

4. 4. Add broth and simmer another 15 minutes.

5. 5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.

6. 6. Serve over rice.

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Nutrient	Quantity
Total fats	141.7269 g
Protein	213.1324 g
Carbohydrates	106.7491 g
Energy	2544.2679 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2088 g
Water	1456.7547 g
Aspartic acid	19.1327 g
Calcium, Ca	448.7664 mg
Lutein + zeaxanthin	1214.3817 g
Fiber, total dietary	17.8845 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	3061.0287 g
Niacin	104.3097 mg
Vitamin A, RAE	479.3106 g
Arginine	12.2373 g
Riboflavin	1.5622 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	1.0996 g
Glutamic acid	34.3444 g
Sodium, Na	3266.0048 mg
Fatty acids, total saturated 16:1 undifferentiated	5.3328 g
Total lipid (fat)	141.7269 g
Manganese, Mn	1.8562 mg
Fructose	19.9568 g
Proline	8.9262 g
Fatty acids, total saturated 16:0	24.6085 g
Sucrose	3.1385 g
Choline, total	754.0501 mg
Sugars, total	59.7224 g
Serine	7.0769 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	6.1342 g
Fatty acids, total saturated 20:4 undifferentiated	0.4536 g
Vitamin B-6	6.0494 mg
Selenium, Se	170.8731 g
Ash	24.4465 g
Vitamin D	145.1497 IU
Fatty acids, total saturated 18:1 undifferentiated	68.2042 g
Pantothenic acid	8.2057 mg
Phenylalanine	7.9436 g
Copper, Cu	2.0007 mg
Betaine	81.3675 mg
Thiamin	1.0366 mg
Retinol	219.0996 g
Methionine	5.1951 g
Iron, Fe	24.43 mg
Carbohydrate, by difference	106.7491 g
Phosphorus, P	2097.4346 mg
Folate, total	148.0567 g
Tocopherol, gamma	2.4902 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0907 g
Fatty acids, total saturated 22:1 undifferentiated	0.0081 g
Lycopene	75936.96 g
Alanine	11.2252 g
Cholesterol	582.4889 mg
Valine	9.5917 g
Fatty acids, total saturated 18:2 undifferentiated	21.9558 g
Glycine	11.4966 g
Carotene, alpha	110.725 g
Glucose (dextrose)	21.2523 g
Fatty acids, total saturated 14:0	0.7568 g
Zinc, Zn	10.1968 mg
Isoleucine	9.95 g
Maltose	0.7392 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.092 g
Fatty acids, total polyunsaturated	24.4565 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	14.3612 g
Tocotrienol, alpha	0.088 mg
Vitamin A, IU	5988.8139 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0907 g
Folate, DFE	148.0567 g
Tryptophan	2.2826 g
Vitamin C, total ascorbic acid	222.0491 mg
Phytosterols	167.073 mg
Galactose	0.0056 g
Fatty acids, total polyunsaturated 18:1 c	0.0036 g
Fatty acids, total saturated 20:0	0.2236 g
Starch	0.5808 g
Tyrosine	6.4317 g
Vitamin B-12	3.4624 g
Vitamin K (phylloquinone)	122.3716 g
Fatty acids, total saturated	32.6459 g
Histidine	5.9051 g
Fatty acids, total monounsaturated	75.1853 g
Threonine	8.3387 g
Folate, food	148.0567 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	3.6287 g
Cryptoxanthin, beta	21.0027 g
Vitamin E (alpha-tocopherol)	22.6614 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1814 g
Fatty acids, total trans	0.9525 g
Magnesium, Mg	403.8292 mg
Lysine	16.1521 g
Potassium, K	6746.5065 mg
Cystine	2.6352 g
Fluoride, F	5.4 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Honey	1 cup	0	0	0
Olive oil	4 tablespoons	477.36	0	54
Chicken breast	2 lbs	1560.3596	0	83.9147
Onion	2	88	20.548	0.22
Rosemary	1 teaspoon	0.917	0.1449	0.041
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Worcestershire sauce	0.5 cup	107.25	26.7575	0
Mustard	4 tablespoons	3.78	0.6538	0.0588
Tomato paste	1 cup	216.48	49.9224	1.2408
Garlic Clove	2	0	0	0
Basil	2 teaspoons	0.4063	0.0468	0.0113
green pepper	1	29.8	6.9136	0.2533
chicken broth	0.75 cup	58.59	1.4175	1.9656
tabasco sauce	0.5 teaspoon	0	0	0