Chicken and Vegetables Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 30.4 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 41.9 mg | (349 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,370 mg | (34 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 551 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 200 grams dried Kidney beans
- 1 chicken (1,2 kg)
- 2 onions
- 2 garlic cloves
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 100 milliliters dry white wine
- 150 milliliters chicken stock
- 2 Bell pepper (red and green)
- 2 Tomatoes
- 100 grams Corn (frozen)
- 100 grams Peas (frozen)
- cayenne pepper
Preparation steps
Soak beans overnight.
Rinse chicken, pat dry and cut into 8 pieces. Peel onions and garlic, finely chop garlic, cut onions into rings. Season chicken pieces with salt and pepper. Heat 2 tablespoons of oil in a pan and brown chicken on all sides. Remove from pan and set aside. Saute onions and garlic in remaining oil until soft, add wine and cook briefly. Add broth and drained beans and simmer for about 20 minutes on low heat. Return chicken to the pan and simmer for another 30 minutes. Add more broth as needed. Meanwhile, rinse bell peppers, halve and remove seeds and ribs, cut into strips. Rinse and dry tomatoes, cut into quarters and remove seeds, chop finely. Add peppers and tomatoes, corn and peas to pan and simmer for 10 more minutes. Add parsley and season with salt, pepper and cayenne pepper. Serve.
