4 Serves
102 Mins
30 g
40 g
25 g
Prepare the meat and vegetables by chopping them into bite-sized pieces using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Chicken
Cooking Oil
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SpanishVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
129 mg / 420 mgPhosphorus
525 mg / 1,250 mgPotassium
880 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
145 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Brown the meat in the pot, then add the onion and garlic, sautéing until softened.
Stir in the tomato paste, peanut butter, and stock, then season with salt and pepper. Simmer the stew on low heat until the meat is tender and the sauce has thickened.
Onion
Garlic
Salt
Black Pepper
Peanut Butter
Tomato Paste
Chicken Stock
Vitamin A
15 µg / 900 µgVitamin C
8 mg / 90 mgVitamin E
6 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
129 mg / 420 mgPhosphorus
525 mg / 1,250 mgPotassium
880 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
145 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgAlcohol
0 g