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Ingredientes
- 1 1/2 lb boneless skinless chicken breast halves and/or possibly thighs
- 2 c. sliced fresh mushrooms
- 1 can diced tomatoes - (14 1/2 ounce)
- 1 pkt frzn artichokes - (8- or possibly 9- ounce)
- 1 c. chicken broth
- 1 med onion minced
- 1/2 c. sliced pitted ripe olives (or possibly 1/4 c. capers, liquid removed)
- 1/4 c. dry white wine or possibly chicken broth
- 3 Tbsp. quick-cooking tapioca
- 2 tsp curry pwdr - (to 3)
- 3/4 tsp dry thyme crushed
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 4 c. warm cooked couscous
Direcciones
- Rinse chicken; set aside. In a 3 1/2- or possibly 4-qt crockery cooker combine the mushrooms, undrained tomatoes, frzn artichoke hearts, chicken broth, onion, olives or possibly capers, and wine or possibly broth. Stir in tapioca, curry pwdr, thyme, salt, and pepper. Add in chicken; spoon some of the tomato mix over chicken.
- Cover; cook on LOW heat setting for 7 to 8 hrs or possibly on HIGH heat setting for 3 1/2 to 4 hrs. Serve with warm cooked couscous.
- This recipe yields 6 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 6 servings | |
| Calories 409 | |
| Calories from Fat 174 | 43% |
| Total Fat 19.39g | 24% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 266mg | 11% |
| Potassium 480mg | 14% |
| Total Carbs 33.92g | 9% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.27g | 2% |
| Protein 22.85g | 37% |
