From the Sugar Solution Cookbook with my various tweeks.
Mix chicken with 1/2 the chili powder, salt and pepper. Cover and set aside.
Heat oil in dutch oven or stock pot over medium heat heat. Add onions and garlic and cook stirring often. Until tender and lightly browned Stir in remaining chili powder, salt and pepper. Stir and cook 1 minute. Add broth, carrots and 2 cups water. Cover and bring to a boil. Reduce the heat to medium and simmer covered for 5 minutes, or until the carrots are tender.
Add the chickpeas and chicken, lower the heat, cover and simmer, stirring once or twice until chicken is not longer pink. Stir in the cooked brown rice, cover and cook 2 minutes more.
Remove from heat and add the lime juice, lime zest and the avocado serving immediately.
This contains a lot of onion, so if you are not a fan limit the onion to one.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1610g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2603 | ||
Calories from Fat: 1472 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 163.5g | 218 % | |
Saturated Fat 45.5g | 228 % | |
Monounsaturated Fat 69.4g | ||
Polyunsanturated Fat 34.6g | ||
Cholesterol 810.5mg | 249 % | |
Sodium 23247.8mg | 802 % | |
Potassium 3496.2mg | 92 % | |
Total Carbohydrate 43.7g | 13 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 35.4g | ||
Protein 227.9g | 326 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2603
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