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Ingredientes
- 2 Tbsp. Vegetable oil
- 2 lrg Celery stalks diced
- 1 lrg Green pepper diced
- 1 med Onion diced
- 3 med All-purpose potatoes peeled, diced
- 3 Tbsp. Flour
- 5 c. Chicken broth
- 2 tsp Tabasco pepper sauce
- 1/2 tsp Dry thyme
- 1/4 tsp Grnd allspice
- 1/4 tsp Salt
- 1/2 lb Boneless skinless chicken breast halves
- 1/4 c. Minced fresh parsley
Direcciones
- In 5-qt saucepan, over medium heat, in warm oil, cook celery, green pepper and onion about 5 min. Add in potatoes; cook 5 min longer, stirring occasionally.
- Stir flour into mix; cook 1 minute. Add in chicken broth, Tabasco pepper sauce, thyme, allspice and salt. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 min.
- Meanwhile, cut chicken breasts into bite-size chunks; add in to vegetable mix in saucepan. Cover and simmer 5 min longer till chicken and potatoes are tender. Stir in minced parsley.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 372g | |
| Recipe makes 6 servings | |
| Calories 172 | |
| Calories from Fat 47 | 27% |
| Total Fat 5.28g | 7% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 14mg | 5% |
| Sodium 457mg | 19% |
| Potassium 690mg | 20% |
| Total Carbs 21.14g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.24g | 1% |
| Protein 10.27g | 16% |
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