Chicken And Jicama Soup Recipe 335

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JICAMA CHICKEN SAUTE



Jicama Chicken Saute image

Jicama, there are 104 recipes using this large, bulbous, root vegetable. The jicama has a thin brown skin and white crunchy flesh. It should be peeled before using. This recipe caught my eye and I have managed to misplace the recipe twice. It sounds very good to me and I have plans on making it within the next couple of days. Recipe in from a Pampered Chef cookbook.

Provided by PaulaG

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breast halves, cut into 1-inch cubes
1/4 teaspoon salt
1 teaspoon curry powder, divided
1/2 cup chicken broth
2 green onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
2 cups jicama, julienne-cut
1 red bell pepper, diced
1/4 cup dry roasted peanuts
hot cooked rice

Steps:

  • Sprinkle the chicken cubes with salt and 1/2 teaspoon of the curry powder.
  • In a small bowl, combine the broth, onions, crushed red pepper and remaining curry powder; set aside.
  • In wok, heat oil over medium high heat.
  • Add the chicken; cook and stir until browned.
  • Add jicama and bell pepper to wok.
  • Cook 3 minutes, stirring often.
  • Add broth mixture; cook and stir 3 minutes or until heated through.
  • Serve over rice and garnish with peanuts.

Nutrition Facts : Calories 219.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 34.2, Sodium 399.1, Carbohydrate 11.6, Fiber 5.3, Sugar 3.3, Protein 18.6

CHICKEN AND JICAMA SOUP RECIPE - (3.3/5)



Chicken and Jicama Soup Recipe - (3.3/5) image

Provided by Chef_Kate

Number Of Ingredients 10

2 boneless, skinless chicken breast halves (1/2 lb)
1 jar (7 1/4 oz) roasted red bell peppers, drained
1 medium onion, chopped (1/2 cup)
2 cups chicken broth, canned
2 Tbsp. lime juice
1 Tbsp. chopped fresh cilantro
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 cup peeled and cubed jicama

Steps:

  • Broil chicken about 6 inches from heat for 15 to 20 minutes, turning once, or until no longer pink inside. Cut into 1/4 inch strips and set aside. Place peppers and onion in blender or food processor. Blend until smooth. Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and garlic until boiling in a 2 qt saucepan. Stir in chicken and jicama; heat through and serve.

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