Post by JJ Judkins on Jan 4, 2008 18:56:35 GMT -6
Spanish Chicken Stew - 24 g carbs
Posted by: "Cooking It Hot" cookingithot@gallatinmo.net cookingithotnow
Mon Dec 31, 2007 9:37 pm (PST)
* Exported from MasterCook *
Spanish Chicken Stew
Recipe By :page 41
Serving Size : 4 Preparation Time :0:00
Categories : Favorite Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds skinless boneless chicken thighs -- cut into 1
1/2-inch pieces
12 ounces red-skinned potatoes -- cut into 1/2-inch wedges
1 medium onion -- thinly sliced
1 teaspoon bottled minced garlic (2 cloves)
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon ground black pepper
1/8 teaspoon salt
14 1/2 ounces can no-salt-added diced tomatoes (can) -- undrained
1 cup reduced-sodium chicken broth
1 medium red sweet pepper -- cut into 1/4-inch strips
1/3 cup small pimiento stuffed green olives -- cut up
This Spanish-inspired chicken dish gets its grand flavor from zesty green
olives.
Prep: 30 minutes; Cook: Low 7 hours, High 3 1/2 hours; plus 30 minutes on
High
1. In 3 1/2 or 4-quart slow cooker, combine chicken, potato, onion, garlic,
thyme, black pepper, and salt. Add tomatoes and broth.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat
setting for 3 1/2 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in sweet
pepper and olives. Cover and cook for 30 minutes more.
PER SERVING: 297 cal., 8 g total fat (2 g sat. fat), 113 mg chol., 616 mg
sodium, 24 g carbo., 4 g fiber, 32 g pro.
Exchanges: 1 starch, 1 vegetable, 3.5 lean meat.
Carb choices: 1.5.
Potato Picks
Potatoes with a firm, waxy texture, such as the red ones in Spanish Chicken
Stew, are best for slow-cooked meals because they hold their shape well
during long hours of cooking. Some varieties, such as russets, fall apart
into mushy pieces. Other potato varieties that work well in the slow cooker
are long white and yellow potatoes.
Source:
"BHG Diabetic Living Slow-Cooker Meals"
Copyright:
"2005 Meredith Corporation"
Posted by: "Cooking It Hot" cookingithot@gallatinmo.net cookingithotnow
Mon Dec 31, 2007 9:37 pm (PST)
* Exported from MasterCook *
Spanish Chicken Stew
Recipe By :page 41
Serving Size : 4 Preparation Time :0:00
Categories : Favorite Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds skinless boneless chicken thighs -- cut into 1
1/2-inch pieces
12 ounces red-skinned potatoes -- cut into 1/2-inch wedges
1 medium onion -- thinly sliced
1 teaspoon bottled minced garlic (2 cloves)
1/2 teaspoon dried thyme -- crushed
1/4 teaspoon ground black pepper
1/8 teaspoon salt
14 1/2 ounces can no-salt-added diced tomatoes (can) -- undrained
1 cup reduced-sodium chicken broth
1 medium red sweet pepper -- cut into 1/4-inch strips
1/3 cup small pimiento stuffed green olives -- cut up
This Spanish-inspired chicken dish gets its grand flavor from zesty green
olives.
Prep: 30 minutes; Cook: Low 7 hours, High 3 1/2 hours; plus 30 minutes on
High
1. In 3 1/2 or 4-quart slow cooker, combine chicken, potato, onion, garlic,
thyme, black pepper, and salt. Add tomatoes and broth.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat
setting for 3 1/2 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in sweet
pepper and olives. Cover and cook for 30 minutes more.
PER SERVING: 297 cal., 8 g total fat (2 g sat. fat), 113 mg chol., 616 mg
sodium, 24 g carbo., 4 g fiber, 32 g pro.
Exchanges: 1 starch, 1 vegetable, 3.5 lean meat.
Carb choices: 1.5.
Potato Picks
Potatoes with a firm, waxy texture, such as the red ones in Spanish Chicken
Stew, are best for slow-cooked meals because they hold their shape well
during long hours of cooking. Some varieties, such as russets, fall apart
into mushy pieces. Other potato varieties that work well in the slow cooker
are long white and yellow potatoes.
Source:
"BHG Diabetic Living Slow-Cooker Meals"
Copyright:
"2005 Meredith Corporation"