Chickadillodiabetic, ethnic 2 teaspoon olive oil 1 small yellow onion; finely chopped 1 green bell pepper; finely chopped 2 centiliter garlic; mashed 1 lb chicken breast, boneless, skinless; cut in thin strips 1/4 cup tomato sauce 4 tablespoon white wine 1/4 teaspoon cumin 2 bay leaves 1 raisins, capers, olives Heat the olive oil in a skillet over medium heat. SAute the onion, green pepper and garlic until soft, about 5 minutes. Add the chicken and stir-fry for about 5 minutes. Add tomato sauce, wine, cumin, bay leaves, and raisins, capersm and green olives to taste. Cover pan, reduce heat and cook 10 minutes, or until chicken is well-cooked. Remove bay leaves. Serve with white rice and fried ripe plantains. Nutritional info per serving: 197 cal; 27g pro, 6g carb, 5g fat (25%) Exchanges: 1 veg, 2.9 meat, .5 fat Source: Mambo, Atlanta, Ga Miami Herald, 2/22/96 format by Lisa Crawford, 7/6/96 |
