Grilled Espresso Adobo Chicken with Mango Melon Salad
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PREP TIME: 0min COOK TIME: 55min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 2g||10%|
|Total Carbs 10g||3%|
|Dietary Fiber 2g||8%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp.olive oil
1 large onion, chopped (1 cup)
2 carrots, peeled and chopped (1 cup)
1 can(16 oz.) stewed tomatoes
1 cupchicken broth
1 cupwhite wine or dry vermouth
1/2 tsp.dried Italian herb seasoning
Salt and ground pepper to taste
3 tbsp.minced fresh parsley
2 tbsp.finely grated lemon peel
2 clovesgarlic, minced
In Dutch oven over medium-high heat, heat oil.
TIP: Nutrition facts are based on removal of skin from chicken.
Remove skin from chicken and add chicken; cook 8 to 10 minutes until brown on all sides, turning occasionally. Remove chicken and set aside. Add onions and carrots to drippings; sauté 1 minute. Stir in tomatoes, broth, wine, Italian seasoning and salt and pepper to taste.
Return chicken to pot; reduce heat to medium-low. Cover and simmer 40 minutes or until chicken is tender, stirring occasionally.
Meanwhile, prepare gremolata: in small bowl, combine parsley, lemon peel and garlic.
Remove cooked chicken to warm platter. Pour half the sauce from Dutch oven into blender or food processor; puree. Return chicken and pureed sauce to Dutch oven. Sprinkle gremolata on top; simmer 2 to 3 minutes to reheat and blend flavors. Serve with rice.
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