Photo: Kevin McCutcheon
Chicken Vegetable Stew
10 ingredients
4 servings
openrecipes
"A very easy stew. One of the first recipes my mother taught me when I was a teenager."
Estimated Nutrition (whole recipe, rough)
436
Calories
39g
Protein
4g
Fat
62g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 skinless, boneless chicken breast halves, cut into bite size pieces
- 1 onion, chopped
- 1/2 pound baby carrots
- 4 potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- 3 tablespoons tomato paste
- 1/2 cup water
- 1/4 teaspoon garlic powder (optional)
- 1/2 teaspoon ground black pepper (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes