Chunky Seasoned Chicken
List of Ingredients
2 teaspoons olive oil
2 large onions (for about 2 cups chopped)
2 1/2 pounds boneless, skinless chicken-breast halves (see note)
1 tablespoon bottled minced garlic
1 tablespoon Worcestershire sauce
Recipe
Makes 7 cups, 8 servings
Pour the oil into an extra-deep, 12-inch nonstick skillet and place
over medium heat. Peel and coarsely chop the onions, adding them to
the skillet as you chop. Cook, stirring from time to time.
Cut all of the chicken into bite-size pieces (roughly 1/2 -inch
cubes). When all of the chicken is cut, add it to the pan and raise
the heat to high. Cook, stirring constantly, until the chicken is
cooked through, about 5 to 6 minutes.
Add the garlic and Worcestershire sauce, stir well, and cook 30
seconds more. Remove the skillet from the heat.
Remove half of the chicken mixture (including about half of the
juices), about 3 1/2 cups, to a freezer container and set aside to
cool. Return the pan to the heat and proceed with the recipe for
Quickie Cacciatore. The remaining chicken may be refrigerated for 2
days or frozen for up to 1 month.
Note: This recipe is prepared with fresh chicken. If your chicken is
frozen, defrost completely before starting. Be sure to use an
extra-deep, 12-inch nonstick skillet.
Per serving: 180 calories (23 percent from fat), 4 g fat (1 g
saturated), 78 mg cholesterol, 29 g protein, 4 g carbohydrates, 1 g
dietary fiber, 90 mg sodium.
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