This one passed along to me from a fellow blogger Kim. Sounds like a winner!
Chicken Vera Cruz
MAKES: 6 servings
YIELD: 1 chicken thigh, 3/4 cup vegetable mixture, and about 2 tablespoons topping per serving
CARB GRAMS PER SERVING: 25
Chicken Vera Cruz
1 medium onion, cut into wedges
1 pound yellow-skin potatoes, cut into 1-inch pieces
6 skinless, boneless chicken thighs (about 1 1/4 pounds total)
2 14 1/2 ounce can no-salt-added diced tomatoes
1 fresh jalapeno chile pepper, seeded and sliced*
2 tablespoons Worcestershire sauce
1 tablespoon chopped garlic
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 recipe Parsley-Olive Topping
1. Place onion in a 3 1/2- or 4-quart slow cooker. Top with potatoes and chicken thighs. Drain juices from one can of tomatoes and discard the juice. In a bowl stir together the drained and undrained tomatoes, the jalapeno pepper, Worcestershire sauce, garlic, oregano, cinnamon, and cloves. Pour over all in cooker.
2. Cover and cook on low-heat setting for 10 hours. Sprinkle Parsley-Olive Topping over individual servings.
Parsley-Olive Topping
1/2 cup snipped fresh parsley
1/4 cup chopped pimiento-stuffed green olives
1. In a small bowl stir together the snipped parsley and chopped olives. Makes about 3/4 cup.
Nutrition Facts Per Serving:
Servings Per Recipe: 6
Calories: 228
Protein(gm): 22
Carbohydrate(gm): 25
Fat, total(gm): 5
Cholesterol(mg): 78
Saturated fat(gm): 1
Monosaturated fat(gm): 2
Polyunsaturated fat(gm): 1
Dietary Fiber, total(gm): 5
Sugar, total(gm): 9
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