Chicken Pepper Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,030 cal. | (49 %) | ||
| Protein | 120.28 g | (123 %) | ||
| Fat | 44.16 g | (38 %) | ||
| Carbohydrates | 32.6 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.89 g | (26 %) |
| Vitamin A | 364.74 mg | (45,593 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.71 mg | (14 %) | ||
| Vitamin B₁ | 0.54 mg | (54 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 60.96 mg | (508 %) | ||
| Vitamin B₆ | 2.69 mg | (192 %) | ||
| Folate | 93.09 μg | (31 %) | ||
| Pantothenic acid | 4.92 mg | (82 %) | ||
| Biotin | 8.94 μg | (20 %) | ||
| Vitamin B₁₂ | 1.32 μg | (44 %) | ||
| Vitamin C | 256.09 mg | (270 %) | ||
| Potassium | 2,000.39 mg | (50 %) | ||
| Calcium | 222.94 mg | (22 %) | ||
| Magnesium | 155.35 mg | (52 %) | ||
| Iron | 7.16 mg | (48 %) | ||
| Iodine | 4.75 μg | (2 %) | ||
| Zinc | 7.74 mg | (97 %) | ||
| Saturated fatty acids | 15.62 g | |||
| Cholesterol | 378.53 mg |
Ingredients
- Ingredients
- 1 Roasted Chicken
- salt
- 3 onions
- 8 Sage (substitute 2 teaspoon sep)
- 500 grams Tomatoes
- 1 chili pepper
- 1 Tbsp olive oil
- 500 grams red Bell pepper
- 500 grams green Bell pepper
- 200 grams Sour cream (20% fat)
- 2 Tbsps parsley (chopped)
- fresh Sage (for garnish)
- 2 Tbsps Sour cream
Preparation steps
Cut the whole roaster chicken into eight pieces and season lightly with salt.
Peel the onion and dice. Cut the sage leaves into strips.
Blanch the tomatoes, peel and cut the pulp into pieces.
Rinse the chile pepper, trim, remove seeds and cut into thin strips.
Heat the oil in a Dutch oven and sear the chicken breast pieces on each side for about 4 minutes. Remove the chicken breast pieces from Dutch oven and keep warm.
For the stew, add the chicken legs and wings to the Dutch oven and saute all around for about 10 minutes. Add the onions, sage, tomatoes and chile pepper, and cook covered over low heat for about 10 minutes.
Rinse the red and green bell peppers, trim and cut into pieces. Add the bell peppers to the stew and cook for another 15 minutes. Add the seared chicken breasts at the end to the stew and heat again. Stir in the sour cream (20% fat) and parsley, and season to taste.
Serve the stew on a plate. Garnish with fresh sage leaves and some dollops of sour cream. Serve as desired with rice.
