Spiced & Fragrant Chicken
Yield
servingsPrep
20 minCook
1 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¼ | cups |
tomato sauce
|
|
| 4 | each |
chicken legs
whole |
*
|
| ½ | cup |
chicken broth
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 2 | teaspoons |
curry powder
|
|
| 2 | cloves |
garlic cloves
minced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 ½ | cups |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 769 | ml |
tomato sauce
|
|
| 4 | each |
chicken legs
whole |
*
|
| 118 | ml |
chicken broth
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
curry powder
|
|
| 2 | cloves |
garlic cloves
minced |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 355 | ml |
mushrooms
sliced |
|
Directions
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 1½ 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.
