Chicken Stew
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 30 min.
Preparation
Calories:
459
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 40.7 mg | (339 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,370 mg | (34 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 553 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken
- 1 onion (diced)
- 2 carrots (peeled and sliced)
- 2 stalks Celery
- 1 garlic clove (diced)
- 100 grams chickpeas (canned)
- 100 grams white Beans (canned)
- 100 grams Kidney beans (canned)
- 250 grams potatoes
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and pat dry chicken, cut into 4 pieces.
2.
Peel potatoes and cut into slices.
3.
Rinse and trim celery and cut into 5 cm long pieces (approximately 2 inches).
4.
Rinse peas and beans in a colander and drain.
5.
Heat oil in a pan and saute onions until golden. Add chicken to the pan and brown on all sides. Add garlic, beans, peas, carrots, celery and potatoes and enough water to cover everything. Simmer, covered, for about 50 minutes. Remove chicken form the pan and separate meat from the bones. Cut meat into small pieces and return to the pan. Cook stew in preheated oven at 140°C (approximately 275°F) for about 2 hours. Season to taste, place into bowls and serve.
