Stewed Chicken Thighs with Chickpeas, Greens & Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Chicken Thigh, 6 thigh, bone and skin removed (I used bone-in)*1 medium orange, juice only*Onions, raw, 1 cup, chopped*Celery, raw, 1 cup, diced*Tomatoes,1 medium whole diced*Garlic, 3 cloves, chopped*Chickpeas (garbanzo beans), 1.75 cup (rinse off brine)*Stewed Tomatoes, 1.75 cup (I used fire roasted)*Spinach, fresh, 6 cup (whole leaf)*Broccoli & Cauliflower mixed, frozen vegetables, 1 package (16 oz) - use fresh if desired*Stew Vegetables, frozen, FLAVORITE, potatoes, carrots, onions & celery (5 servings), 3.75 cup (use fresh if desired)1 cup water or low-sodium broth (omit for thicker stew more for soupy consistency)Seasonings: salt, pepper, garlic & onion powder, Italian herb mix (or just oregano), thyme, habanero peppers minced
(Brown chicken thighs if desired). Place chicken into stock pot (I didn't use oil) add juice of orange. After 2-3 mins. add onions, celery, chopped tomatoes, garlic and seasonings. Add the water or low-sodium broth (optional) and all other vegetables. Cover for 2 minutes to let the spinach wilt down, then remove cover and stir the pot. If needed add more water and taste to check seasonings.
Serving Size: 1 thigh per person, 6 people total
Number of Servings: 6
Recipe submitted by SparkPeople user LTCARTWRIGHT.
Serving Size: 1 thigh per person, 6 people total
Number of Servings: 6
Recipe submitted by SparkPeople user LTCARTWRIGHT.
Nutritional Info Amount Per Serving
- Calories: 268.4
- Total Fat: 4.1 g
- Cholesterol: 57.3 mg
- Sodium: 519.6 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 8.6 g
- Protein: 22.1 g