4 Serves
69 Mins
In a large pot, heat the olive oil over medium-high heat.
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HawaiianVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
27 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
618 mg / 1,250 mgPotassium
1317 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
221 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Add the chicken pieces to the pot and brown them on all sides until golden, then remove and set aside.
In the same pot, sauté the chopped onions and minced garlic until softened and fragrant.
Return the chicken to the pot, add the carrots and potatoes, and pour in the chicken broth.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the chicken is tender and the vegetables are cooked through.
Season the stew with salt and black pepper to taste before serving hot.
48
g46
g31
g
Egyptian
Indian