Argentine Corn Chicken
Ingredients| 1 broilier-fryer chicken, (about 2 1/2 lbs) cut-up 1 pepper to taste 1 tbsp virgin olive oil 2 cl garlic, minced 2 tomatoes 1 bay leaf 1/4 tsp leaf marjoram 1 cup frozen whole-kernel corn, thawed |
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Renove skin from chicken. Season with salt and pepper. In a large
non-stick pan skillet, heat oil and cook chicken until tender,
turning. 15 to 20 minutes. Remove from skillet and keep warn. Saute
onion and garlic in skillet. Add tomatoes, bay leaf and narhiran;
simmer 10 minutes. Add corn and chicken; heat through, mix well with
the sauce. Serve this dish with "Bell Pepper Salad" (also in this
file)
Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 246; CHO: 75mg; CAR: 18g; PRO:
27g SOD: 138mg; FAT: 10g;
Souce: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy O Brion and her Meal-Master
Servings:
4
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