4 Serves
77 Mins
Season the chicken thoroughly with sazon seasoning on all sides and refrigerate for at least one hour to allow the flavors to penetrate.
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EgyptianVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
38 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
115 µg / 400 µgCalcium
83 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
874 mg / 1,250 mgPotassium
1756 mg / 4,700 mgSodium
628 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
90 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
4 g / 20 gCholesterol
295 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Heat the cooking oil in a large Dutch oven over medium heat. Add the chopped onions and bell peppers, sautéing until the onions become translucent.
Add the minced garlic to the pot and sauté for one minute, ensuring it does not brown or burn.
Add the marinated chicken to the Dutch oven, then stir in the ground cumin, red wine vinegar, tomato sauce, white wine, water, olives, potatoes, and bay leaf.
Reduce the heat to low, cover the pot with a lid, and simmer for 35 minutes until the chicken is cooked through and the potatoes are tender.
Serve the stew hot over freshly prepared long grain white rice, spooning the sauce generously over the chicken.
30
g45
g20
g
Egyptian