4-Chicken and Potato Stew

4-Chicken and Potato Stew

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 163.2
  • Total Fat: 5.1 g
  • Cholesterol: 52.5 mg
  • Sodium: 747.6 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 15.0 g

View full nutritional breakdown of 4-Chicken and Potato Stew calories by ingredient
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Another Lebanese Stew--Cilantro and garlic give it a distinctive flavor Another Lebanese Stew--Cilantro and garlic give it a distinctive flavor
Number of Servings: 6


    3 chicken legs, skin removed
    3 chicken thighs, skin removed
    4 medium potatoes, cut into chunks
    1 8 oz can tomato sauce
    1/2 cup shopped cilantro
    4 garlic cloves, mashed with some salt
    1/4 cup lemon juice (more or less to taste)
    1 tsp salt (more or less to taste)


Boil chicken in 4-6 cups salted water about 30 minutes until done.
While chicken is cooking, fry the potatoes in oil until crispy, drain on paper towels.
Fry garlic and cilantro in a little oil for about 2 mintues
When chicken is done, remove from stock and let cool; debone.
Remove about 2 cups of the chicken stock to use for making the rice instead of water.
Return chicken to the stock; add potatoes and tomato sauce, bring to a boil then simmer. Add cilantro and garlic, salt and lemon juice, simmer 10 minutes. Serve over rice.
Makes 6 1 cup servings

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Member Ratings For This Recipe

  • I thought this was a fabulous recipe...surprising great flavor. Mine was more like soup since I didn't remove any juice for rice since I already had cooked rice. Simply loved it. Thanks for sharing. - 2/4/09

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  • I used Chicken breasts and really enjoyed it. Next time I will use a little less cilantro and add mushrooms. - 1/17/09

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  • I love this recipe , I cook it every other week but I add to it some chopped celery and 1/2 tsp curry. I also use chicken breast and fat free broth made at home . Thanks for sharing - 1/4/09

    Was this review helpful?   yes  No
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