Ingredients
- 234 per (serving)
- 200 degree
- 30 protein
- 13 carbo hydrate
- 7 fat
- 6 garlic (cloves)
- 4 bowls
- 2 1/2 in the refrigerator
- 2 bay leaves
- 2 thighs in
- 1 1/2 mixed-spice paste
- 1/2 spice paste
- 7 cups water to a in a saucepan (boil)
- 2 1/2 lb chicken thighs
- 2 tb cider vinegar
- 1 tb vegetable
- 1 tbsp mixed spice paste over the side of the chicken that has been skinned
- 1 tb all purpose flour (white)
- 1 tsp salt
- 1/2 ts oregano (dried)
- 1/2 ts cumin seeds
- 1/2 ts coarsely black (ground)
- 4 slices long banana peppers
- 1 slice onion
- some bring
MG SODIUM; 77 MG CHOLESTEROL. From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless (William Morrow & Company, 1987).
