.jpg&w=3840&q=75)
4 Serves
89 Mins
Heat the olive oil in a large stock pot over medium heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
CameroonianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
26 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
88 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
624 mg / 1,250 mgPotassium
1415 mg / 4,700 mgSodium
495 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
177 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until they are soft and fragrant.
Add the chicken pieces and root vegetables to the pot, searing the chicken lightly.
Pour in the chicken broth, bring to a gentle boil, then reduce heat to low and simmer for 60 minutes until the chicken is cooked through and vegetables are tender.
Season the stew with salt and black pepper to taste before serving hot.
24
g19
g24
g
Vietnamese
American