Chicken Stew
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
60 mins
Total Time:
75 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
17.65 oz
Chicken
7.06 oz
Carrots
10.59 oz
potatoes
3.53 oz
onion
2 cloves
garlic
4 c
chicken broth
2 tbsp
tomato paste
2 pieces
Bay Leaves
1 tsp
Thyme
1 tsp
Salt
0.5 tsp
Black pepper
Directions
Step 1
Heat oil in a large pot over medium heat. Add onion and garlic, and cook until softened.
Step 2
Add chicken pieces to the pot and cook until browned on all sides.
Step 3
Add carrots, potatoes, chicken broth, tomato paste, bay leaves, thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until chicken is cooked through and vegetables are tender.
Step 4
Remove bay leaves from the pot and serve the chicken stew hot.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 22.075 kcal | 1.1% |
| Vitamin A | 1.766 IU | 0.2% |
| Monounsaturated Fat | 0.3532 g | 0% |
| Saturated Fat | 0.1766 g | 0.16% |
| Fat | 0.883 g | 0.63% |
| Carbohydrates | 1.766 g | 0.35% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 0.3532 g | 0.93% |
| Sugars | 0.3532 g | 0% |
| Protein | 1.766 g | 2.08% |
| Vitamin C | 0.883 mg | 0.98% |
| Calcium | 0.5298 mg | 0.11% |
| Iron | 1.3245 mg | 0.26% |
| Potassium | 52.98 mg | 10.6% |
| Alcohol | 0 g | 0% |
| Cholesterol | 7.064 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.883 mg | 67.92% |
| Vitamin B12 | 1.3245 mcg | 55.19% |
| Vitamin E | 0.7064 mg | 4.71% |
| Zinc | 0.883 mg | 0.18% |
| Selenium | 1.766 mcg | 0.35% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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