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Yield: Serves 4
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RECIPE INGREDIENTS
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DIRECTIONS
Combine all of the ingredients except the stock, Tabasco sauce and salt and pepper in large nonmetallic dish. Stir well to coat the chicken in the liquid. Cover and refrigerate overnight.
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Pour chicken and marinade into a large saucepan, bring to a boil. Then cover and simmer for 15 minutes. Add the chicken stock and simmer, covered, for a further 15 minutes, or until chicken is tender. Season to taste with Tabasco and salt and pepper before serving.
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This recipe is best if prepared a day ahead and reheated gently just before serving.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 371 |
Fat. Total: | 18g |
Carbohydrates, Total: | 13g |
| Cholesterol: | 104mg |
Sodium: | 463mg |
Protein: | 32g |
| Fiber: | 2g |
% Cal. from Fat: | 44% |
Fat, Saturated: | 0g |
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