Simple Cooking with Heart brings you this one-pot Dominican meal that can be on the table in less than an hour -- a delicious dinner your whole family is going to love.
Calories238 Per Serving
Protein27g Per Serving
Fiber3g Per Serving
Cost Per Serving$3.08
|Total Fat||6.5 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||3.5 g|
|Total Carbohydrate||17 g|
|Dietary Fiber||3 g|
|Added Sugars||1 g|
1 tsp. sugar
1 Tbsp. extra virgin olive oil, or vegetable oil or corn oil
1 lb. boneless, skinless chicken breasts or tenderloins (cut into 1-inch cubes)
1 cup low-sodium chicken stock
juice of 1 lemon
1 bell pepper (any color), thinly sliced
1 small onion (thinly sliced)
1 large carrot (sliced)
1 medium potato (cut into 1-inch cubes)
29 oz. canned, no salt added, diced tomatoes
1 tsp. jarred, minced garlic
1/4 tsp. oregano or cilantro
1 bay leaf
Add oil to a medium pot and heat over medium heat, add sugar, stir and cook for 1 minute (sugar should brown slightly).
Add chicken and cook until browned (3-4 minutes).
Add stock, lemon juice, bell pepper, onion, carrot, potato, tomatoes, garlic, and herbs to pot, cover and simmer until vegetables are cooked through (approx. 30 minutes). Remove bay leaf before serving.
Serve with brown rice or beans or over salad.