Try this Creamy Sun-dried Tomato Chicken recipe, or contribute your own.
Suggest a better description1. Mix together the tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
2. Heat 2 tablespoons of the olive oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set aside.
3. Add the remaining 1 tablespoon of oil to the pan and heat to medium-high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian seasoning, and red pepper and saute for another 30 seconds.
4. Add the coconut milk and chicken broth and bring to a boil.
5. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
6. Cover pan with a lid (make sure it's oven-safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
7. Cook the noodles according to package directions.
8. Remove from the oven and top with shredded basil just before serving over the noodles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2667g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5483 | ||
Calories from Fat: 3772 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 419.1g | 559 % | |
Saturated Fat 183.2g | 916 % | |
Monounsaturated Fat 137.8g | ||
Polyunsanturated Fat 67.9g | ||
Cholesterol 1551.7mg | 477 % | |
Sodium 5979.7mg | 206 % | |
Potassium 6510.5mg | 171 % | |
Total Carbohydrate 52.6g | 15 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 44.7g | ||
Protein 376.2g | 537 % | |
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: 5483
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