Adobe Chicken Stew

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NUTRITION per serving: 244 Calories; 7g Fat; 26g Protein; 20g Carbohydrate; 5g Dietary Fiber; 60mg Cholesterol; 1292mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 5

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  • 4

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 1 clove garlic, pressed
  • 2 (14.5-oz.) cans diced tomatoes, un-drained
  • 2 cups cooked chicken, cubed
  • 3/4 cup frozen whole kernel corn, thawed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon black pepper

Preparation

Step 1

Heat the oil in medium skillet over medium heat; add onion and saute for 3 minutes. Add garlic and saute for 1 minute. Add tomatoes with juice, chicken, corn, cinnamon, salt, cloves, cumin and pepper. Bring to a boil then reduce heat and, simmer, uncovered, for 20 minutes, stirring occasionally.

LC SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). Add a big green salad on the side.
SERVING SUGGESTION: Serve over brown rice instead of Cauli-Rice.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure canned tomatoes are gluten free.

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