4 Serves
89 Mins
Prepare the chicken by cutting it into serving pieces and chop the onions, garlic, and fresh tomatoes.
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SaudiVitamin K
637 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
43 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
312 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
222 mg / 420 mgPhosphorus
990 mg / 1,250 mgPotassium
1907 mg / 4,700 mgSodium
332 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
98 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
10 g / 20 gCholesterol
354 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat and brown the chicken pieces on all sides.
Add the onions and garlic to the pot, sautéing until softened, then stir in the tomatoes and season with salt and black pepper.
Cover the pot and simmer the stew on low heat until the chicken is tender and the sauce has thickened, approximately 40 minutes.
Stir in fresh cilantro just before serving to maintain its vibrant flavor.
15
g26
g17
g
Hungarian
Greek