6-Chicken and vegetable stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 chicken legs3 chicken thighs4-6 cups water2 tsp salt1/2 tsp cinnamon1/2 tsp allspice1 cup chopped onion1 cup chopped carrots2 large potatoes, cut into chunks1 cup zucchini, chopped1 small can tomato sauce2 tsp olive oil3 cloves garlic mashed with salt1/2 cup cilantro, choppedJuice of 2-3 lemons, to taste.
makes 8 1 1/2 cup servings
Remove skin from chicken. Boil chicken in water in a large saucepan until done, about 30 minutes, remove from broth and let cool.
Make rice--1 1/2 cups rice with 3 cups of the chicken broth in another saucepan.
To the remaining broth in the pan, add spices, onions, carrots, potatoes, zucchini and any other vegetables you desire to the broth, along with the tomato sauce. Simmer for 20 minutes.
Debone the chicken into small pieces and add to saucepan.
in a small frying pan, add olive oil and fry the cilantro and garlic over medium heat until cilantro is wilted and garlic is soft, about 2 minutes. Add to the stew. Remove from heat and add lemon juice.
Serve on rice, or you can eat it like soup.
Remove skin from chicken. Boil chicken in water in a large saucepan until done, about 30 minutes, remove from broth and let cool.
Make rice--1 1/2 cups rice with 3 cups of the chicken broth in another saucepan.
To the remaining broth in the pan, add spices, onions, carrots, potatoes, zucchini and any other vegetables you desire to the broth, along with the tomato sauce. Simmer for 20 minutes.
Debone the chicken into small pieces and add to saucepan.
in a small frying pan, add olive oil and fry the cilantro and garlic over medium heat until cilantro is wilted and garlic is soft, about 2 minutes. Add to the stew. Remove from heat and add lemon juice.
Serve on rice, or you can eat it like soup.
Nutritional Info Amount Per Serving
- Calories: 223.8
- Total Fat: 6.5 g
- Cholesterol: 60.5 mg
- Sodium: 824.2 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 3.7 g
- Protein: 17.9 g
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