Hearty Chicken Stew
|Vegetable oil||2 Tablespoon (acceptable)|
|Onion||1 Medium, finely chopped|
|Minced fresh ginger/1 teaspoon ground ginger||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|All purpose flour||2 Tablespoon|
|Tomatoes||2 Medium, diced|
|Peppercorns||10 (to taste)|
|Chicken pieces/8 pieces||2 1⁄2 Pound, skinned, all visible fat removed|
|Water||2 Cup (32 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Baby carrots||3⁄4 Pound (fresh or frozen)|
|Green peas||6 Ounce (fresh or frozen)|
|New potatoes||8 Ounce, scrubbed and unpeeled (red or white)|
In a deep skillet or Dutch oven, heat oil over medium-high heat.
Saute onions, ginger and garlic until onions are soft, about 3 minutes.
Add flour and cook 1 minute, stirring quickly to prevent sticking.
Stir in tomatoes and allow to cook another 2 minutes.
Wrap peppercorns, cloves and cinnamon in a small piece of cheesecloth.
Add chicken, cheesecloth package, water and Worcestershire sauce to onion mixture.
Reduce heat and simmer, covered, 20 minutes.
Add carrots, peas and potatoes.
Continue to simmer, covered, until chicken and vegetables are cooked, 20 to 25 minutes.
Remove cheesecloth package and serve the stew steaming hot.
Serving size: Complete recipe
Calories 2266 Calories from Fat 600
% Daily Value*
Total Fat 67 g103.5%
Saturated Fat 13.3 g66.6%
Trans Fat 0 g
Cholesterol 793.7 mg264.6%
Sodium 1927 mg80.3%
Total Carbohydrates 140 g46.7%
Dietary Fiber 31.4 g125.8%
Sugars 43.1 g
Protein 265 g529.7%
Vitamin A 1017.5% Vitamin C 288.7%
Calcium 46.8% Iron 108.7%
*Based on a 2000 Calorie diet