Low Fat Chicken Recipes

Ingredients:

4 skinless, boneless chicken - breast halves -or thighs -12 ounces total
4 medium potatoes -cut into 1-inch chunks -1 1/4 pounds
1 medium green sweet pepper -cut into 1-inch pieces -3/4 cup
1 medium onion, sliced
1 cup chopped tomato
1 tbsp ground coriander
2 tsp grated gingerroot -or 1/2 teaspoon ground ginger
1 1/2 tsp paprika
3/4 tsp salt
1/2 tsp crushed red pepper, (up to 1)
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp ground cloves
3/4 cup chicken broth
1 tbsp cornstarch
1 tbsp cold water

Instructions:

Rinse chicken; pat dry. Cut chicken into 1-inch pieces. Place potatoes,
sweet pepper, and onion in a 3 1/2- or 4-quart crockery cooker. Place
chicken on top of the vegetables.

For sauce, combine tomato, coriander, gingerroot or ground ginger, paprika,
salt, red pepper, turmeric, cinnamon, and cloves in a medium bowl; stir in
chicken broth. Pour sauce over chicken.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours. If using low-heat setting, turn to high-heat
setting. Combine cornstarch and water; stir into broth. Cover and cook 10
to 15 minutes longer on high-heat setting or till mixture is thickened and
bubbly.

Makes 4 servings.

Nutrition facts per serving: 288 cal., 3 g total fat (1 g sat. fat), 45 mg
cholesterol, 607 mg sodium, 43 g carbohydrate., 3 g dietary fiber, 22 g
pro. Daily Value: 11% vitamin. A, 76% vitamin. C, 27% iron.

Food exchanges: 1 1/2 vegetable, 2 1/2 bread, 2 1/2 meat.

Busted by Gail Shermeyer <4paws@netrax.net>.



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Preparation Time: 0:00

Servings: 6