Directions:
- Place chicken pieces into large frying pan. Add water, chicken broth or white wine to barely cover pieces. Simmer, uncovered, for 20 minutes.
- Peel the sweet potatoes and cut into 1 inch chunks. Add to the chicken and cook for 10 to 15 minutes, until sweet potato is just about tender. Add the jalapeno after 5 minutes of cooking time.
- Peel the jicama and cut into julienne pieces, about 1/4 inch thick. Add to the chicken and turn up the heat to full boil. Cook for 5 minutes until jicama is just tender crisp and liquid has reduced a bit.
- Serve the broth with chicken or reserve for another use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 852.41 Kcal (3569 kJ) | ||
| Calories from fat | 459.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.02g | 78% | |
|---|---|---|---|
| Cholesterol | 306.11mg | 102% | |
| Sodium | 298.13mg | 12% | |
| Potassium | 1150.15mg | 24% | |
| Total Carbs | 29.95g | 10% | |
| Sugars | 6.31g | 25% | |
| Dietary Fiber | 8.7g | 35% | |
| Protein | 64.34g | 129% | |
| Vitamin C | 39mg | 65% | |
| Vitamin A | 1mg | 33% | |
| Iron | 5.5mg | 31% | |
| Calcium | 89.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 132.49 Kcal (555 kJ) | ||
| Calories from fat | 71.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.93g | 78% | |
|---|---|---|---|
| Cholesterol | 47.58mg | 102% | |
| Sodium | 46.34mg | 12% | |
| Potassium | 178.77mg | 24% | |
| Total Carbs | 4.65g | 10% | |
| Sugars | 0.98g | 25% | |
| Dietary Fiber | 1.35g | 35% | |
| Protein | 10g | 129% | |
| Vitamin C | 6.1mg | 65% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.9mg | 31% | |
| Calcium | 13.9mg | 9% | |
* 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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