4 Serves
91 Mins
Using a chefs knife, cut the chicken into serving-sized pieces and finely chop the onion and garlic.
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SaudiVitamin K
481 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
25 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
236 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
148 mg / 420 mgPhosphorus
587 mg / 1,250 mgPotassium
1207 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
201 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat and brown the chicken pieces on all sides.
Add the chopped onion and garlic to the pot, sautéing until softened and fragrant.
Stir in the fresh tomatoes, salt, and black pepper, then cover the pot and simmer the stew over low heat until the chicken is tender.
Remove from heat, garnish with fresh cilantro, and serve hot.
15
g26
g17
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Polish
Greek