Stewed Chicken Thighs with Chickpeas, Greens & Vegetables

More sharing options

Share on Twitter

Stewed Chicken Thighs with Chickpeas, Greens & Vegetables

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Stewed Chicken Thighs with Chickpeas, Greens & Vegetables calories by ingredient

Introduction

Hearty chicken stew with chickpeas and tons of vegetables and greens. This recipe can be cooked in slow cooker (brown chicken thighs first if desired). Hearty chicken stew with chickpeas and tons of vegetables and greens. This recipe can be cooked in slow cooker (brown chicken thighs first if desired).

Minutes to Prepare: 20

Minutes to Cook: 30

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

Tips

Serve as a soup/stew with whole grain bread or with a side of basmati or jasmine rice. Use chicken breast for less calories.

Directions

(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.