Chicken Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 300.2
  • Total Fat: 14.9 g
  • Cholesterol: 80.0 mg
  • Sodium: 1,037.6 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 20.5 g

View full nutritional breakdown of Chicken Vegetable Stew calories by ingredient


Introduction

Found this recipe on another website. It's not mine, but one of my roommates made it tonight, and I simply needed to be able to add it into SparkPeople so I could calculate it into my nutrition plan for today. Hope others enjoy it though; it is good. Found this recipe on another website. It's not mine, but one of my roommates made it tonight, and I simply needed to be able to add it into SparkPeople so I could calculate it into my nutrition plan for today. Hope others enjoy it though; it is good.
Number of Servings: 10

Ingredients

    1 roasting chicken, about 4 to 5 pounds, cut up
    2 tablespoons vegetable oil
    1 1/2 cups water
    1/2 cup sherry or broth
    2 teaspoons salt
    1/2 teaspoon pepper
    8 to 10 small white onions, halved
    1 cup fresh or frozen green peas
    1 cup sliced carrots
    1/2 cup diced turnip or rutabaga
    1 cup diced potatoes
    1/2 cup fresh or frozen corn
    1/3 cup flour mixed with 1/2 cup cool water to form a paste

Directions

Heat the oil in a Dutch oven or heavy pot. Add the chicken pieces; brown on all sides. Add water, sherry, salt and pepper. Cover and simmer for about 45 minutes.

Add onions, peas, carrots, turnip, potatoes and corn; cover and simmer for another 35 to 45 minutes.

Stir in the flour and water mixture; continue cooking until stew is thickened, about 10 minutes. Serve over rice, if desired.

Serving Size: Serves 6

Number of Servings: 10

Recipe submitted by SparkPeople user GALTSHRUGGED.