Directions:
- In a pot combine the chicken, bay leaves and rosemary. Cover with water. Bring to a boil.
- Reduce. Cover. Simmer 20 minutes. Drain. Let cool. Remove meat from bones. Shred. Set aside.
- Puree the jalapenos, olives, capers, anchovy paste, onion, garlic, pine nuts and basil.
- Heat oil in a skillet.
- Add chicken. Brown well.
- Stir in puree and stock. Bring to a boil. Reduce. Simmer 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2250.96 Kcal (9424 kJ) | ||
| Calories from fat | 1995.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 221.69g | 341% | |
|---|---|---|---|
| Cholesterol | 531.9mg | 177% | |
| Sodium | 3815.92mg | 159% | |
| Potassium | 669.38mg | 14% | |
| Total Carbs | 12.52g | 4% | |
| Sugars | 1.73g | 7% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 54.43g | 109% | |
| Vitamin C | 11.2mg | 19% | |
| Iron | 81.5mg | 453% | |
| Calcium | 164.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 390.27 Kcal (1634 kJ) | ||
| Calories from fat | 345.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.44g | 341% | |
|---|---|---|---|
| Cholesterol | 92.22mg | 177% | |
| Sodium | 661.61mg | 159% | |
| Potassium | 116.06mg | 14% | |
| Total Carbs | 2.17g | 4% | |
| Sugars | 0.3g | 7% | |
| Dietary Fiber | 0.71g | 16% | |
| Protein | 9.44g | 109% | |
| Vitamin C | 1.9mg | 19% | |
| Iron | 14.1mg | 453% | |
| Calcium | 28.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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