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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Yield:
8 (1-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard skin from chicken. Remove chicken from bones, and coarsely chop chicken.

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  • Combine chopped chicken, eggplant, and remaining ingredients in a Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

Source

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

Nutrition Facts

197 calories; calories from fat 29%; fat 6.4g; saturated fat 1.8g; mono fat 0g; poly fat 0g; protein 26g; carbohydrates 8g; fiber 1.3g; cholesterol 76mg; iron 0mg; sodium 402mg; calcium 0mg.
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