慢炖锅玉米辣椒炖白鸡

慢炖锅玉米辣椒炖白鸡

Ingredients

  • 2磅(900克)去骨,去皮的鸡胸肉,切块
  • 2罐(每罐15盎司/430毫升)切丁的番茄
  • 2罐(每罐15盎司/430毫升)白豆(白芸豆),洗净沥干
  • 1/2杯(118毫升)鸡高汤
  • 1个小洋葱,切碎
  • 2个蒜瓣,剁碎
  • 2个墨西哥辣椒,去籽,剁碎
  • 1包(16盎司/450克)冰冻的玉米
  • 2茶匙(10毫升)孜然粉
  • 2茶匙(10毫升)干牛至
  • 1/4茶匙(1.2毫升)红椒粉
  • 1茶匙(5毫升)盐
  • 1/2茶匙(2.5毫升)新鲜胡椒粉
  • 1杯(237毫升)切丝的切达奶酪 

Directions

  1. 1/2杯(118毫升)白豆,用叉子捣碎。
  2. 放入所有食材(除了奶酪)包括捣碎白豆到慢炖锅中,搅拌使其均匀混合。
  3. 盖上盖子,并以高档慢炖3小时,或以低档慢炖6小时。
  4. 食用前,撒上切丝的切达奶酪。
 
营养标示:(基于个人份量:(8盎司/230克)
  • 热量:200  •  总脂肪:4.5g  •  饱和脂肪:2.5g  •  胆固醇:50mg  •  钠:660mg  •  碳水化合物:16g  •  膳食纤维:4g  •  糖:3g  •  蛋白质:24g 

份量:12

RECIPE TAGS

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