.jpg&w=3840&q=75)
4 Serves
133 Mins
Prepare the chicken by cutting it into bite-sized pieces using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
KenyanVitamin E
5 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
34 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
75 µg / 400 µgCalcium
68 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
162 mg / 420 mgPhosphorus
827 mg / 1,250 mgPotassium
1768 mg / 4,700 mgSodium
938 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
7 g / 20 gCholesterol
243 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat olive oil in a large Dutch oven over medium heat.
Sauté the chopped onions and minced garlic until softened and fragrant.
Add the chicken pieces to the pot and brown them on all sides.
Stir in the tomato paste, peanut butter, and vegetable broth, ensuring the mixture is well combined.
Add the chopped carrots and potatoes, then cover and simmer the stew on low heat until the vegetables and chicken are tender.
Season the stew with salt and black pepper to taste before serving.
26
g49
g32
g
Japanese
Indonesian