Serving Size : 4
Ingredients :
1 3/4 cups fat-free chicken broth
6 tablespoons corn grits -- uncooked
1 tablespoon olive oil
1 small onion -- diced
1 medium clove garlic -- minced
1 cup mushrooms -- sliced
1 medium jalapeño pepper -- seeded and minced
1 medium red bell pepper -- or yellow pepper, chopped
2 medium tomatoes -- cored and chopped
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless chicken thighs boneless, cut into 1-inch chunks
Method :
1. Place broth in a 3 to 5 quart crockpot. Slowly add grits, stirring constantly, to avoid lumps, set crockpot aside.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, mushrooms, jalapeño and red pepper; saute, stirring frequently, about 5 minutes. Add vegetables to crockpot. Place tomatoes, cumin, salt and pepper in crockpot; stir to mix. Add chicken thighs.
3. Cover and cook at medium setting for 5 to 6 hours.
Per Serving (excluding unknown items):
207 Calories; 6g Fat (26.2% calories from fat); 20g Protein; 21g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 549mg Sodium.
Exchanges:
1 Grain(Starch); 2 1/2 Lean Meat; 11/2 Vegetable; 1/2 Fat.
NOTES : Yields about 1 1/2 cups per serving.
Source: Weight Watchers.com
