Catalan Chicken Ragout
Source of Recipe
Cooking Light Magazine
* Exported from MasterCook *
Catalan Chicken Ragout
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken, Low-fat, WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons fresh parsley -- chopped
2 tablespoons sliced almonds -- toasted
1/4 teaspoon salt
4 garlic cloves -- peeled
1 slice Italian bread (1-oz) -- toasted
1/2 ounce semisweet chocolate -- chopped
1 teaspoon olive oil
8 chicken thighs (4 oz each) -- skinned
1 1/4 cups onion -- chopped
1 1/4 cups red bell pepper -- chopped
1 cup fat-free chicken broth
-- (low sodium)
1 can diced tomatoes (14.5 oz) -- undrained
2 tablespoons pitted green olives -- chopped
2 tablespoons sherry vinegar or
red wine vinegar
Combine first 6 ingredients in a food processor; process until finely chopped. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 8 minutes on each side or until browned. Remove from pan. Add onion to pan; reduce heat to medium. Saute 20 minutes or until browned; stir occasionally. Add bell pepper; saute 5 minutes. Add chicken, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add parsley mixture; cook 5 minutes. Stir in olives and vinegar; cook 3 minutes.
Serving size: 2 chicken thighs and about 3/4 cups sauce.
Calories: 294 (30% from fat)
Fat 9.8 g, Protein 30.2 g, Carbohydrates 19.9 g, Fiber 3 g,
Cholesterol 109 mg, Sodium 679 mg
Weight Watchers Points = 6 (calculated by computer software).
Source:
"Cooking Light Magazine"
S(Formatted by:):
"Judi Mae (judimae@earthlink.net)"
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