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Chicken and Vegetables Stew

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  Potatoes 5 , peeled, cut into fourths
  Onions 3 , peeled, cut into fourths
  Garlic bulbs 2 , broken into cloves
  Carrots 2 , chopped
  Green zucchini 2 , sliced
  Pears 3
  Chicken 1 , cut into 8 pieces
  Lemon & mint chili sauce 1 Bottle (1 l)
  Chicken stock 3 Cup (48 tbs)
  Salt and pepper 2 Teaspoon
  Ketchup 2 Tablespoon
  Extra virgin olive oil 2 Teaspoon

• Spread olive oil on the surface of the pot, and layer the potatoes and onions, with the garlic cloves in between.
• Then put in the carrots and zucchinis and finally place the chicken.
• In a bowl, mix 1 tsp of Salt & Pepper Blend, 3 cups of chicken stock and the Lemon & Mint Chili sauce.
• Pour on the stew.
• For an added touch, cut 2-3 pears into fourths and place on top of the chicken.
• Smear the chicken with ketchup and put it in the oven for half an hour on 390 degrees.
• After that reduce it to 300 degrees for another two hours.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
150 Minutes
Ready In: 
165 Minutes
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Nutrition Rank

Nutrition Facts

Serving size

Calories 589 Calories from Fat 212

% Daily Value*

Total Fat 23 g36.1%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 128.3 mg42.8%

Sodium 1279.8 mg53.3%

Total Carbohydrates 48 g16.1%

Dietary Fiber 7.5 g29.9%

Sugars 14.8 g

Protein 46 g91%

Vitamin A 65.9% Vitamin C 78.9%

Calcium 6.9% Iron 21.3%

*Based on a 2000 Calorie diet

Chicken And Vegetables Stew Recipe Video