STEROID
01-16-2012, 12:16 AM
Slow Cooker Spanish Chicken
http://img266.imageshack.us/img266/8955/44573164.jpg (http://img266.imageshack.us/my.php?image=44573164.jpg)
Total Time 6-8 hrs
Number of Servings: 5
Ingredients
Pepper Sauce
1/4 cup sliced almonds
1/2 teaspoon smoked paprika
2 roasted red peppers*
1 small onion, peeled and quartered
2 cloves garlic, peeled
1 tablespoon low sodium sherry or white wine vinegar
1 cup parsley leaves
1 pound boneless chicken breasts, skin and fat removed,diced into 1/2-inch cubes
1 14.5-ounce can fire-roasted diced tomatoes
1 14.5-ounce can white kidney beans, drained and rinsed
1 cup frozen peas (unsalted)
1 tablespoon chopped parsley
Directions
Toast the almonds in a saute pan set over low heat, shaking the pan the entire time to keep the nuts from burning. When you start to smell the almonds, which means they are starting to toast, add the paprika and cook for 30 seconds more.
Immediately transfer the almonds and paprika to a small food processor, along with the remaining ingredients for the sauce, and pulse until everything is roughly chopped. Pour the sauce into the slow cooker, then add the chicken and tomatoes. Stir to combine and cook on low for 6-8 hours. (If you want it sooner,remove lid after 5 hrs to help fluid evaporate quicker)
Fifteen minutes before serving, add the beans, then add the peas five minutes before serving.
Garnish with the chopped parsley.
Serve with brown rice or whole wheat pasta.
Nutritional Info
Amount Per Serving
Calories: 312
Total Fat: 4 g
Cholesterol: 52.6 mg
Sodium: 385.2 mg
Total Carbs: 37 g
Dietary Fiber: 11.3 g
Protein: 32 g
http://img266.imageshack.us/img266/8955/44573164.jpg (http://img266.imageshack.us/my.php?image=44573164.jpg)
Total Time 6-8 hrs
Number of Servings: 5
Ingredients
Pepper Sauce
1/4 cup sliced almonds
1/2 teaspoon smoked paprika
2 roasted red peppers*
1 small onion, peeled and quartered
2 cloves garlic, peeled
1 tablespoon low sodium sherry or white wine vinegar
1 cup parsley leaves
1 pound boneless chicken breasts, skin and fat removed,diced into 1/2-inch cubes
1 14.5-ounce can fire-roasted diced tomatoes
1 14.5-ounce can white kidney beans, drained and rinsed
1 cup frozen peas (unsalted)
1 tablespoon chopped parsley
Directions
Toast the almonds in a saute pan set over low heat, shaking the pan the entire time to keep the nuts from burning. When you start to smell the almonds, which means they are starting to toast, add the paprika and cook for 30 seconds more.
Immediately transfer the almonds and paprika to a small food processor, along with the remaining ingredients for the sauce, and pulse until everything is roughly chopped. Pour the sauce into the slow cooker, then add the chicken and tomatoes. Stir to combine and cook on low for 6-8 hours. (If you want it sooner,remove lid after 5 hrs to help fluid evaporate quicker)
Fifteen minutes before serving, add the beans, then add the peas five minutes before serving.
Garnish with the chopped parsley.
Serve with brown rice or whole wheat pasta.
Nutritional Info
Amount Per Serving
Calories: 312
Total Fat: 4 g
Cholesterol: 52.6 mg
Sodium: 385.2 mg
Total Carbs: 37 g
Dietary Fiber: 11.3 g
Protein: 32 g