![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Y38U5qnX-7U_cjH3AZS79RdfoEM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3531190-f653d388ab6249fb8b0c9a1e710d3989.jpg)
Ingredients
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5 teaspoons vegetable oil
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7 dried red chile peppers, finely chopped
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5 tomatoes, finely chopped
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4 boneless chicken breasts, cut into bite-size pieces
Directions
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Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.
Nutrition Facts (per serving)
339 | Calories |
12g | Fat |
33g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 339 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 2g | 8% |
Cholesterol 59mg | 20% |
Sodium 220mg | 10% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 2g | 8% |
Total Sugars 5g | |
Protein 29g | 59% |
Vitamin C 29mg | 32% |
Calcium 85mg | 7% |
Iron 5mg | 26% |
Potassium 1106mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.