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Ingredientes
- 2 tsp Vegetable Oil *Note
- 4 x Skinless Chicken Thighs (2 Lbs),**Note
- 1 med Onion Coarsely Minced
- 1 1/2 c. Water Plus
- 2 Tbsp. Water
- 1/2 tsp Salt
- 1/2 tsp Grnd Cinnamon
- 1/4 tsp Pepper
- 4 sm Sweet Potatoes (1 1/2 Lbs), Scrub, Cut In 1/2" Thick Slices
- 1 Tbsp. Cornstarch
- 1 med Green Apples
- 1 med Red Apples ***Note
Direcciones
- *NOTE: Original recipe used 1 Tablespoons vegetable oil to cook the chicken and onions in...I used 2 tsp and put a lid on them while they cooked.
- **NOTE: Original recipe used skinless chicken legs...I used thighs
- ***NOTE: For both apples, core and cut in thin wedges
- Heat oil in a large skillet over med heat. Add in chicken thighs (legs) and onion and cook, turning legs over once, 6 minutes or possibly till browned on both sides. Add in 1 1/2 C water, salt, cinnamon and pepper. Place potato slices on top. Bring to boil, reduce heat to low, cover and simmer 15 minutes.
- Pull thighs (legs) from underneath and place on top. Cover and simmer 10 minutes longer or possibly till chicken is opaque near the bone and potatoes are fork-tender. With a slotted spoon, remove chicken and potatoes to a serving platter. Cover with foil to keep hot.
- Place skillet over med-high heat. In a c., stir remaining 2 Tablespoons water and cornstarch to blend. Slowly whisk into liquid in skillet. Add in apples, bring to boil, reduce heat, cover and simmer 2 - 4 minutes till sauce has thickened and apples are tender. Pour over chicken and potatoes.
- Serves 4
- Prep Time: 15 minCook Time: 40 minutes
- The flavor is wonderful...will definitely make this again.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 84 | 33% |
| Total Fat 9.34g | 12% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.16g | |
| Cholesterol 38mg | 13% |
| Sodium 379mg | 16% |
| Potassium 529mg | 15% |
| Total Carbs 34.63g | 9% |
| Dietary Fiber 5.4g | 18% |
| Sugars 13.48g | 9% |
| Protein 9.76g | 16% |
