Ingredients
- ½ pound carrots (about 2 small), trimmed, scraped, halved lengthwise and cut into 2-inch lengths
- ¼ pound yellow onions (1 medium-size), peeled and cut into 1-inch wedges
- ½ pound sweet potatoes (2 small), peeled and sliced 1/4-inch thick
- 1 chicken, 2 1/2 pounds, cut into serving pieces
- 6 cloves garlic, peeled and smashed
- 1 tablespoon kosher salt
- 2 ½ cups water
- ⅓ pound tomatoes (2 medium-size), cored and cut into 2-inch cubes
- 1 large green bell pepper, stemmed, seeded, deribbed and cut into 2-inch pieces
- 2 ears fresh corn, shucked and cut across into 2-inch-wide rounds
- ¼ cup (packed) fresh coriander leaves, minced
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
776 calories; 44 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 57 grams protein; 212 milligrams cholesterol; 2035 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- In a glass or ceramic dish (14 by 11 by 2 inches), combine carrots, onions and sweet potatoes. Cover tightly with microwave plastic wrap. Cook at 100 percent 5 minutes.
- Uncover carefully. Add chicken, garlic, salt and water. Arrange chicken pieces so they do not touch. Cover tightly with microwave plastic wrap. Cook at 100 percent 10 minutes.
- Uncover carefully and stir, pushing chicken pieces from center of dish toward the outside, and pieces from the outside toward the center. Turn each piece over.
- Scatter tomatoes, green pepper, corn and coriander over chicken. Cover tightly and cook at 100 percent 7 minutes. Uncover and season to taste with peppe
42 minutes
Dining and Cooking