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Ingredientes
- 1/2 lb boneless skinless chicken thighs cut bite-size
- 2 Tbsp. extra virgin olive oil
- 1/3 c. finely-diced shallots
- 1/3 c. finely-diced celery
- 1/3 c. finely-diced carrot
- 1/4 c. dark brown sugar - (packed)
- 1 tsp curry pwdr
- 1/2 tsp grnd turmeric
- 1/2 tsp dry tarragon
- 1/4 tsp cayenne pepper
- 2 x bananas sliced
- 2 c. tomato sauce
- 6 c. chicken stock
- 1 tsp cornstarch Salt to taste
Direcciones
- Brown the chicken in a stock pot with the oil over medium-high heat, about 5 min.
- Add in the shallots, celery, carrot, sugar, curry pwdr, turmeric, tarragon, cayenne pepper and bananas. Cook till the vegetables are tender and the bananas are soft, about 10 min.
- Add in the tomato sauce and chicken stock. Bring to a boil and simmer till the chicken is cooked and the flavors have melded, 30 min.
- Combine the cornstarch with a little water and add in it to the soup. Simmer the soup to thicken slightly, another 2 to 3 min, and add in salt to taste. Serve warm.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 52 | 31% |
| Total Fat 5.92g | 7% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 18mg | 6% |
| Sodium 833mg | 35% |
| Potassium 684mg | 20% |
| Total Carbs 22.53g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 15.86g | 11% |
| Protein 8.33g | 13% |
