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Ingredientes
- Serves 4
- 12 ounce chicken thighs, skinless and boneless
- 1 lrg onion -- minced
- 3 clv garlic -- chopped
- 14 1/2 ounce diced tomatoes Italian style
- 2 Tbsp. tomato paste
- 1/2 c. port wine (or possibly chicken broth)
- 2 Tbsp. lemon juice
- 2 x bay leaves
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 8 ounce frzn peeled shrimp thawed and liquid removed
- 9 ounce frzn artichoke hearts thawed and coarsely minced
- 2 c. orzo -- cooked
- 1/2 c. crumbled feta cheese
Direcciones
- Rinse chicken; pat dry. Cut chicken thighs into quarters. In a slow cooker, place the onion and garlic. Top with the chicken pcs. In a bowl combine the undrained tomatoes, tomato paste, port wine, lemon juice, bay leaves, salt, and crushed red pepper.
- Pour over all.
- Cover; cook on low heat setting for 6 to 7 hrs.
- Turn to high heat setting. Remove bay leaves. Stir in shrimp and artichoke hearts. Cover; cook for 5 min more. Serve chicken and shrimp mix over warm cooked orzo. Sprinkle with feta cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 4 servings | |
| Calories 820 | |
| Calories from Fat 176 | 21% |
| Total Fat 19.81g | 25% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.15g | |
| Cholesterol 164mg | 55% |
| Sodium 785mg | 33% |
| Potassium 994mg | 28% |
| Total Carbs 106.56g | 28% |
| Dietary Fiber 8.1g | 27% |
| Sugars 11.57g | 8% |
| Protein 44.64g | 71% |
