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Ingredients
US|METRIC
10 SERVINGS
- 1 tsp. ground black pepper
- 1/2 tsp. ground allspice
- 2 tsp. dried oregano (preferably Mexican)
- 1 tsp. salt
- 4 bones (chicken breast halves, and skins intact, about 2 pounds)
- 2 Tbsp. vegetable oil
- 1 large white onion (cut into 1/4-inch slices)
- 2 large carrots (peeled and sliced 1/4-inch thick on a diagonal)
- 4 garlic cloves (peeled and halved)
- 1/4 cup apple cider vinegar
- 4 pickled jalapenos (canned, stemmed, seeded and thinly sliced [Note: I used pre-sliced pickled jalapenos])
- 1 cup chicken broth
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NutritionView More
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40Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories40Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0g0% |
| Trans Fat0g |
| Cholesterol |
| Sodium250mg10% |
| Potassium95mg3% |
| Protein<1g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g3% |
| Sugars1g |
| Vitamin A50% |
| Vitamin C4% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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