Try this Fresh Vegetable and Chicken Stew recipe, or contribute your own.
Suggest a better descriptionCut chicken into serving-size pieces and brown on all sides in hot shortening. Place in Dutch oven or saucepan with water, salt, and pepper. Cover and cook for 1 hour, or until chicken is tender. Add vegetables about 30 minutes before cooking time is up. Combine flour with the 1/2 cup water and stir into stew. Cook until medium thickness. Yield: 6 servings. From
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 155 | ||
Calories from Fat: 42 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 113.8mg | 4 % | |
Potassium 428.9mg | 11 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 22.2g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 155
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