Yield
25
Portion Size
180 g / 6.3 oz
Category
Chicken
Featured Maple Leaf Product: Chicken Breast Chunk Meat (57044)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Breast Chunk Meat | 2.25 kg | 5 Lbs |
| Tomatoes, canned, diced, drained | 250 mL | 1.1 cups |
| Butter Chicken Sauce (prepared) | 1 L | 4.2 cups |
| Water | 250 mL | 1.1 cups |
| Onions, diced, frozen | 170 g | 6 oz |
| Red Bell Peppers, diced, frozen | 170 g | 6 oz |
| Canola Oil | 15 mL | 1 Tbsp |
| Chickpeas, canned, drained, rinsed | 354 mL | 1.5 cups |
| Parsley, dried | 30 mL | 2 Tbsp |
| Garlic, minced | 15 mL | 1 Tbsp |
| Cilantro, fresh, chopped | 30 g | 1 oz |
Method
- Ensure that the chicken breast chunk meat is defrosted fully. The seasoning will stick and cook more evenly.
- In a heavy bottomed pot over medium heat, add canola oil and saute onions and peppers for 5-8 minutes, keep stirring occasionally. Add chicken and saute until chicken is fully browned.
- Add the tomatoes, butter chicken sauce, water, chickpeas, parsley and garlic. Bring to a simmer for 25-35 minutes. Ensure that the chicken reaches an internal temperature of 165 F (74 C).
Suggested Accompaniments
Garnish with fresh, chopped cilantro.
Nutritional Info per 180 g / 6.3 oz
| Calories (26.1% from fat) | 177 kcal |
| Fat | 5.0 gm |
| Saturated Fat | 1.89 gm |
| Trans Fat | 0.002 gm |
| Cholesterol | 52 mg |
| Sodium | 444 mg |
| Carbohydrates | 8.8 gm |
| Dietary Fiber | 2.4 gm |
| Sugars | 2.2 gm |
| Protein | 22.8 gm |
| Vitamin A | 43 RE |
| Vitamin C | 15 mg |
| Calcium | 15 mg |
| Iron | 1.27 mg |
| Potassium | 450 mg |
| Phosphorous | 250 mg |