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In a large pot, heat the olive oil over medium heat. Add the onions and cook until softened, about 10 minutes. Add the chicken and SPICES and cook until the chicken is lightly browned, another 10 minutes. Add the tomatoes, lime juice and garbanzo beans and stir well. Add the chopped vegetables. If the vegetables are frozen, thaw them first. Add the coconut milk. Cover and slowly bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook, covered for 20-40 minutes, until the vegetables are cooked to your liking.
Prep. time: 15 minutes
Cooking time: 40-60 minutes
Serves: 14-18
Nutritional Information:
Servings 18; Serving Size 1 cup (307g); Calories 480; Calories from fat 130; Total fat 14g; Cholesterol 35mg; Sodium 135mg; Carbohydrate 61g; Dietary Fiber 17g.
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