Piquant Chicken With Lemon Rice With Peas from Healthy Diabetic Recipes

Piquant Chicken With Lemon Rice With Peas Recipe

Recipe Ingredients:

Refrigerated butter-flavored cooking spray, as needed
1 frying chicken - (3 1/2 lbs), cut 10 pieces,
skin removed and discarded
1 medium onion, diced
1 medium green bell pepper, seeded, diced
2 large garlic cloves, minced
3 sprigs fresh thyme
= (or 1/2 tspn crushed dried thyme)
2 tsp curry powder - (to 2 1/2)
1 can no-salt-added diced tomatoes - (14 1/2 oz)
1 tsp celery flakes
1 packet sugar substitute that will retain
sweetness during long cooking
2 tsp white wine vinegar
2 tbsp currants

Recipe Instructions:

Lightly coat a large nonstick skillet with cooking spray. Place over medium heat and add the chicken pieces. Sauté for 5 minutes per side, turning once.

Put onion, bell pepper, and garlic in a 3 1/2-quart crockery slow cooker. Top with browned chicken pieces. Add thyme sprigs.

In a bowl, combine curry powder, tomatoes, celery flakes, sugar substitute, and white wine vinegar. Pour over chicken pieces. Sprinkle with currants. Do not stir.

Cover and cook on Low for 6 to 8 hours or on High for 2 to 3 hours.

Serve over rice.

This recipe yields 6 servings.

Exchanges Per Serving: 3 1/2 Lean Protein, 1/2 Carbohydrate (2 vegetable).

Nutrition Facts: 226 calories (31% calories from fat), 29 g protein, 8 g total fat (2.1 g saturated fat), 9 g carbohydrates, 2 g dietary fiber, 84 mg cholesterol, 93 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"07-17-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 6

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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