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Ingredientes
- 2 c. Shredded carrots
- 2 c. Shredded parsnips or possibly carrots
- 1 c. Frzn corn kernels
- 2 Tbsp. Light brown sugar - (firmly packed)
- 2 x Garlic cloves chopped
- 2 tsp Paprika
- 1 tsp Dry mustard
- 1/2 tsp Grnd ginger
- 1/4 tsp Cayenne pepper
- 1 tsp Salt
- 2 Tbsp. Rice vinegar
- 3/4 c. Apple juice
- 1 Tbsp. Ketchup
- 1 Tbsp. Extra virgin olive oil
- 1Â 1/2 lb Bone-in chicken breasts, with skin
- 2 x Scallions slivered
- 2 Tbsp. Minced pecans
Direcciones
- In a large pot of boiling water, cook the carrots, parsnips, and corn till the carrots are crisp-tender, about 5 min. Drain well.
- Meanwhile, in a small bowl, combine the brown sugar, garlic, paprika, mustard, ginger, cayenne, and 1/4 tsp. of the salt. In a large bowl, combine 1 1/2 Tbsp. of the brown sugar mix, the vinegar, apple juice, ketchup, oil, and the remaining 3/4 tsp. salt. Set the dressing aside.
- Preheat the grill. Using your fingers, gently separate the skin from the chicken meat, leaving one side attached. Sprinkle the remaining brown sugar mix over the chicken flesh and replace the skin. Place the chicken on the grill, skin-side up. Cover and grill at medium, or possibly 6 inches from the heat, turning the chicken every 6 min, for 18 min, or possibly till the chicken is cooked through. When the chicken is cold sufficient to handle, remove and throw away the skin and shred the meat with your fingers.
- Add in the shredded chicken to the bowl of dressing along with the carrots, parsnips, corn, and scallions, tossing to combine. Divide among 4 plates, sprinkle the pecans over, and serve hot or possibly at room temperature.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 192 | |
| Calories from Fat 47 | 24% |
| Total Fat 5.47g | 7% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 689mg | 29% |
| Potassium 601mg | 17% |
| Total Carbs 36.02g | 10% |
| Dietary Fiber 6.0g | 20% |
| Sugars 18.68g | 12% |
| Protein 2.69g | 4% |
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