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2 cups Yukon gold potatoes, cubed
Combine the first 7 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to low, simmer 30 minutes or until potatoes are tender, stirring occasionally.
Stir in chicken, paprika, salt and pepper, simmer 15 minutes. Serve.
Poster's Notes:
Posted by Maxine Wolfson
Nutritional Info Per Serving: (Excluding unknown items): 299 Calories; 5g Fat (14.5% calories from fat); 32g Protein; 33g Carbohydrate; 4g Dietary Fiber; 61mg Cholesterol; 599mg Sodium
2 cups onions, thinly sliced
2 cups frozen corn kernels, thawed
1 cup frozen baby lima beans, thawed
1/2 cup tomato sauce
2 14-ounce cans low-sodium chicken broth
2 slices kosher smoked breakfast meat, such as turkey bacon or beef-fry, cut crosswise into 1/2" strips
3 cups chicken breast, cooked, shredded
1/2 teaspoon sweet Spanish smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
The original recipe (non-kosher) called for two slices of bacon. For substitutions you might use kosher beef-fry or turkey bacon, as noted above, or some diced up smoked turkey leg or thighs. Another idea would be to use some diced smoked sausage, vegetarian bacon, a couple of beef or turkey hot dogs, cut diagonally, and fried to get some of the fat out--or any other smoked meat--about one ounce or so. It would also work fine to skip the meat completely.
Exchanges: 2 Grain (Starch); 4 Lean Meat; 1 Vegetable; 0 Fat