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Chicken Pepper Pot

Diet.Chef's picture
  Vegetable cooking spray 1
  Skinned boned chicken breast halves 16 Ounce, cut into 1 inch pieces (4 Pieces, 4 Ounce)
  Finely chopped purple onion 1 Cup (16 tbs)
  Finely chopped green pepper 1 Cup (16 tbs)
  Serrano pepper 1 , seeded and finely chopped
  Canned low sodium chicken broth 2 Cup (32 tbs), undiluted
  Water 1 1⁄2 Cup (24 tbs)
  Dry sherry 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Sliced carrots 1 1⁄4 Cup (20 tbs)
  Peeled cubed potato 1 1⁄2 Cup (24 tbs)
  Peeled cubed turnip 1 Cup (16 tbs)
  Chicken flavored bouillon granules 1 Teaspoon
  Dried whole thyme 1⁄2 Teaspoon
  Dried whole oregano 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add chicken pieces, and saute until lightly browned.
Remove chicken pieces from pan; drain and pat dry with paper towels.
Wipe drippings from pan with a paper towel.
Coat pan with vegetable cooking spray; place over medium-high heat until hot.
Add purple onion, chopped green pepper, and chopped serrano pepper; saute until tender.
Add chicken, chicken broth, water, sherry, and lemon juice to purple onion mixture, stirring well to combine.
Stir in carrot and remaining ingredients.
Bring chicken mixture to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.3 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1233 Calories from Fat 105

% Daily Value*

Total Fat 12 g18.1%

Saturated Fat 2.9 g14.6%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 1549.4 mg64.6%

Total Carbohydrates 150 g49.9%

Dietary Fiber 23.7 g94.7%

Sugars 39.8 g

Protein 130 g260.6%

Vitamin A 555.4% Vitamin C 866.8%

Calcium 36.1% Iron 76.9%

*Based on a 2000 Calorie diet

Chicken Pepper Pot Recipe