Ingredients
- 1 medium onion, cut into wedges
- 3 lb meaty chicken pieces (breast halves or whole chicken legs), skinned
- 0.12 tsp black pepper
- ¼ cup mango chutney
- 0.33 cup bottled low-calorie barbecue sauce
- ½ tsp curry powder
- 0.33 cups hot cooked brown rice
- 1 mango, finely chopped
- Chopped green onions (optional)
How to Make It
- Place onion wedges in a 3-½- or 4-quart slow cooker. Remove any visible fat from chicken. Place chicken in cooker; sprinkle with pepper. Snip any large pieces of chutney. In a small bowl combine chutney, barbecue sauce, and curry powder. Pour over chicken in cooker.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-½ hours. Remove chicken from cooker. Stir onions and sauce in cooker.
- Toss rice with chopped mango and, if desired, green onions. Serve onion and sauce mixture over chicken and rice.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 433 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 155 mg 52% |
Sodium 419 mg 7% |
carbohydrates 48 g 37% |
Dietary Fiber 3 g 8% |
Sugars 26 g 29% |
Protein 42 g 84% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |