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4 Serves
104 Mins
Prepare the chicken by cutting it into serving pieces and finely chop the onion and garlic.
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FilipinoVitamin K
24 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
56 mg / 16 mgVitamin B5
8 mg / 5 mgVitamin B6
5 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
83 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
192 mg / 420 mgPhosphorus
1219 mg / 1,250 mgPotassium
2020 mg / 4,700 mgSodium
826 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
130 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
21 g / 20 gCholesterol
472 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat and brown the chicken pieces on all sides.
Add the chopped onion and garlic to the pot, sautéing until softened and fragrant.
Stir in the palm oil and enough water to cover the chicken, then season with salt and pepper.
Cover the pot and simmer the stew over low heat until the chicken is tender and the sauce has thickened, approximately 50 minutes.
Adjust seasoning with salt and pepper if necessary and serve the stew hot.
31
g47
g40
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Persian
American