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| 3 1/4 | cups | tomato sauce | |
| 4 | each | chicken legs | whole |
| 1/2 | cup | chicken broth | |
| 1/8 | teaspoon | cayenne pepper | |
| 2 | teaspoons | curry powder | |
| 2 | cloves | garlic cloves | minced |
| 1 | x | black pepper | freshly ground |
| 1 1/2 | cups | mushrooms | sliced |
Remove the skin from the chicken legs.
In a medium saucepan heat the tomato sauce on low heat.
Add the chicken legs, stock, curry, cayenne, garlic and pepper.
Cover and simmer on low until chicken is tender, about 1 1/2 hours.
Gently remove the chicken meat from the bones and return to the pot.
Add the mushrooms and simmer for an additional 10 minutes.
To freeze, place in freezer bags, press out air and seal.
To serve, defrost and reheat.
Serve over hot rice.
Great way to do up chicken legs. It was great over rice. My husband and I agree we would have it again.
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| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 67mg | 3% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 4.0g | 15% |
| Sugars 9.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 14% | Vitamin C | 47% | |
| Calcium | 4% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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Great receipe
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