Diabetic Recipes


French Chicken
Delicious Diabetic Recipes with: Chicken

Servings: 6
Calories: 260
Cholesterol: 69,5 mg
Prep Time: 25 mins
Cook Time: 45 mins
Diabetic Recipes


  • 2 lbs chicken pieces
  • 2 teaspoons oil
  • 1 cup fresh mushrooms, sliced
  • 1 cup sliced celery
  • 1 cup dry white wine
  • 1 cup coarsely chopped carrot
  • 1 medium onion, cut into small wedges
  • 1 garlic clove, minced
  • 1 bay leaf
  • 2 tablespoons snipped fresh parsley
  • 1/4 teaspoon thyme, crushed pounds tomatillos


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    1. Remove the husks from the tomatillos and rinse. Cut them in half and arrange them, chopped side down, on a baking sheet lined with aluminum foil. Cut the Anaheim pepper in half and remove the seeds. Place it on the same sheet pan and place under the broiler until the skins on the pepper and tomatillos are slightly blackened, about 5-10 minutes. Check to make sure they don’t burn, there is a fine line between the two. Remove from the oven and set aside to cool. Take the peppers off of the pan and put them into a paper bag to steam. Check back in a couple minutes and you’ll be able to remove the skins easily. Set the flesh aside

  1. In a small sauce pan over medium-high heat, heat the olive oil. Place 5 garlic cloves in the oil and cook until brown on all sides. Remove the pan from the heat and remove the garlic from the oil. Set the oil and garlic aside
  2. Place the garlic and Anaheim pepper flesh in a blender, along with the tomatillos. Keep the skins attached to the tomatillos- you want that flavor. Add the jalapeno peppers and the cilantro to the blender and pulse until pureed. Set aside
  3. Diabetic RecipesIn a large, deep skillet or Dutch oven, heat the olive oil that the garlic cooked in over medium high heat. Add half of the pork and season liberally with salt and pepper. Cook the pork until it is brown on all sides. Remove the cooked pork to a plate and add the second half of the pork, cooking until brown. Remove the rest of the pork and set aside
  4. In the same pan, add the onion and sautee until just starting to turn translucent. Add the 3 garlic cloves and cook for another minute. Turn the heat up to high and add about 2 Tablespoons of the chicken stock. Cook over high heat, scraping the bottom of the pan to remove all of the brown bits from the pork. Turn the heat down to medium and add the pork back to the pan, along with the oregano, tomatillo puree, cloves, and salt and pepper to taste. Don’t add too much salt, though, because the mixture will cook down
  5. Bring to a boil and then reduce the heat to low. Keep the chile verde at a simmer for about 2-3 hours, until the pork is tender. Check for seasonings and serve. Your diabetic recipes are ready!

Diabetic Recipes
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