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Ingredientes
- 4 chicken thighs, skin removed
- 1 tbsp. extra virgin olive oil
- Freshly grnd pepper to taste
- 1/2 c. minced onion
- 2 tomatoes, peeled & minced
- 1 1/2 teaspoon curry pwdr
- 3 med. red potatoes, sliced 1/4" thick
Direcciones
- Remove skin and most visible fat from chicken thighs and sprinkle with pepper. Heat oil in large, heavy, non-stick skillet; add in chicken and saute/fry about two min per side. Chop onion and tomatoes, adding them to the pan as minced. Stir in curry. Slice potatoes; add in to pan. Cover and cook over low heat 30 min or possibly till chicken and potatoes are done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 96 | 37% |
| Total Fat 10.72g | 13% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.1g | |
| Cholesterol 38mg | 13% |
| Sodium 48mg | 2% |
| Potassium 1011mg | 29% |
| Total Carbs 30.16g | 8% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.15g | 3% |
| Protein 11.68g | 19% |
