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Garlic Potatoes with Pasilla

  • Prep 20 min
  • Total 25 min
  • Ingredients 7
  • Servings 6
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Ingredients

1
pasilla chile, cleaned, stemmed, seeded
1/3
cup Progresso™ chicken broth (from 32-oz carton), heated
2
tablespoons olive or vegetable oil
4
cloves garlic, thinly sliced
2
lb red potatoes, cut in fourths (if too big, cut in 1-inch cubes)
1/2
teaspoon salt
1
tablespoon fresh lime juice

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
Calories from Fat
45
% Daily Value
Total Fat
5g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
260mg
11%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
12%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Not enough heat? Add 2 pasilla chiles instead of 1.

If seeds remain in broth, strain it.

Directions

  • 1 Add pasilla to hot chicken broth (cut pasilla in half if desired). Cover and let stand 7 to 10 minutes. Remove from broth, reserving. Finely chop pasilla.
  • 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook garlic in oil 1 minute to 1 minute 30 seconds, stirring frequently, until garlic is golden brown. Remove garlic; set aside. Stir in potatoes; cook 3 to 5 minutes or until light golden brown. Stir in pasilla and broth. Reduce heat to low; cover and cook 5 to 8 minutes or until fork tender. Stir in salt and lime juice. Serve.

A delicious side dish good for all seasons. This dish will add heat and flavor to any chicken or turkey!

Rate and Comment

A delicious side dish good for all seasons. This dish will add heat and flavor to any chicken or turkey!