Creole Chicken Stew with Corn, Beans and Bananas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 17,398 cal. | (828 %) | ||
| Protein | 3,933 g | (4,013 %) | ||
| Fat | 133 g | (115 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 4.6 mg | (575 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 46.4 mg | (387 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 11.8 mg | (1,180 %) | ||
| Vitamin B₂ | 15.1 mg | (1,373 %) | ||
| Niacin | 2,511.4 mg | (20,928 %) | ||
| Vitamin B₆ | 88.6 mg | (6,329 %) | ||
| Folate | 1,533 μg | (511 %) | ||
| Pantothenic acid | 140.7 mg | (2,345 %) | ||
| Biotin | 339.7 μg | (755 %) | ||
| Vitamin B₁₂ | 66.7 μg | (2,223 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 44,400 mg | (1,110 %) | ||
| Calcium | 2,371 mg | (237 %) | ||
| Magnesium | 4,563 mg | (1,521 %) | ||
| Iron | 185.1 mg | (1,234 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 174.7 mg | (2,184 %) | ||
| Saturated fatty acids | 41.9 g | |||
| Uric acid | 30,084 mg | |||
| Cholesterol | 10,344 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 Chicken breasts
- For the spice mix
- 2 onions
- 3 garlic cloves
- 2 green chili peppers
- 1 Tbsp green Curry paste
- 1 tsp freshly grated ginger
- 50 grams ground almonds
- also
- 300 grams Rice
- 100 grams red Beans (canned)
- 1 green paprika
- 1 red paprika
- 1 Banana
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters Coconut milk
- 2 Tbsps vegetable oil
- 100 grams Baby corn cob
- ¼ tsp ground Cardamom
- ¼ tsp ground Ground cinnamon
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- salt
- parsley (for garnish)
Preparation steps
Cook the rice according to package directions until not quite done, about 20 minutes. Cut the chicken into bite-sized pieces.
For the spice mix: Peel the onions and garlic and chop finely. Rinse the chile peppers, remove seeds and cut into rings. In a bowl, mix together the onions, garlic, chile peppers, curry paste, grated ginger and almonds. Rinse the red and green peppers, cut in half, remove the seeds and dice.
Peel and slice the banana.
Heat the butter in a saucepan, add the flour and cook, stirring until lightly browned. Pour in vegetable broth and coconut milk and cook, stirring until smooth and slightly thickened. Remove from the heat.
Heat the oil in a saucepan, and sauté the chicken until golden. Add the green and red peppers, baby corn, cardamom, cinnamon, cumin and coriander and saute briefly. Stir in the onion-spice mixture and add the coconut sauce. Simmer, stirring occasionally until the chicken and vegetables are cooked through, about 30 minutes.
Rinse and drain the beans and add to the dish along with the rice and bananas about 10 minutes before end of cooking time. Season with salt and serve garnished with parsley.
