Chicken Pepper Pot
|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|
|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.
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