Yield: 6 Servings
Measure | Ingredient |
---|---|
5 mediums | Boned and skinned chicken breast halves, cut in 1\" cubes |
1¼ teaspoon | Ground cumin |
1 teaspoon | Dried sage |
2 larges | Onions; chopped |
2 \N | Cloves garlic; minced |
1 tablespoon | Cider vinegar |
6 smalls | Red potatoes; quartered |
3 larges | Poblano peppers seeded and diced |
10 smalls | Tomatillos; husked, chopped |
1½ cup | Low sodium chicken broth |
½ cup | Chopped cilantro |
Recipe By: Chicago Tribune (adapted for crockpot) Combine all ingredients except cilantro in crockpot. Cover and cook on low setting for 8-10 hours. Serve garnished with chopped cilantro.
Per serving: 194 Calories; 2g Fat (9% calories from fat); 23g Protein; 24g Carbohydrate; 43mg Cholesterol; 371mg Sodium Posted to TNT - Prodigy's Recipe Exchange Newsletter by jaclyn@...
(Jack Dickson) on Aug 19, 1997