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Chicken & Pork Stew w/ Fruit

Source of Recipe

1,001 Recipes For People with Diabetes - e-mail
CHICKEN AND PORK STEW WITH FRUIT

Exchanges
Serves: 6

- Vegetable cooking spray
- 12 ounces pork tenderloin, cut into 1-1/2-inch cubes
- 12 ounces boneless, skinless chicken breast, cut into 1-1/2-inch cubes
- 2 tablespoons slivered almonds
- 1 tablespoon sesame seeds
- 1-inch piece of cinnamon stick
- 3 ancho chilies, stems, seeds, and veins discarded
- 2 medium tomatoes, cut into 1-inch pieces
- 1 can (14-1/2 oz) reduced-sodium fat-free chicken stock, divided
- 1 cup cubed jicama
- 1 cup cubed pineapple or 1 can (8 oz) unsweetened pineapple chunks, drained
- 1 small ripe plantain, cut into 1/2-inch pieces
- Salt and pepper, to taste
- 4 cups cooked rice, warm, optional

Spray large skillet with cooking spray; heat over medium heat until hot. Cook pork and chicken over medium heat until browned, about 5 minutes. Remove from skillet.

Add almonds, sesame seeds, and cinnamon to skillet. Cook over medium heat until almonds and sesame seeds are toasted 3 to 4 minutes; transfer mixture to blender container. Add chilies and tomatoes to skillet and cook over medium heat until tomatoes are soft, 1 to 2 minutes; transfer to blender. Add 1 cup broth to blender and process until mixture is smooth.

Spray medium saucepan with cooking spray; heat over medium heat until hot. Cook chili mixture over medium heat until slightly thickened, 4 to 5 minutes. Add meat mixture, remaining broth, jicama, and fruit; heat to boiling. Reduce heat and simmer, covered, until meats are tender, about 30 minutes. Season to taste with salt and pepper. Serve over rice.

One serving (calculated w/o optional rice) equals: Calories: 239, Fat: 5.9 g, Cholesterol: 67.2 mg, Sodium: 81 mg, Protein: 28.1 g, Carbohydrate: 19.6 g ++++ Diabetic Exchanges: 1 Vegetable, 3 Meat