Try this Chicken stew (Estofado) recipe, or contribute your own.
Suggest a better descriptionPlace pot on medium high heat and add oil. Season chicken with salt, pepper and cumin deliberately. Once the oil is smoking a little, add the chicken (skin side down) and brown for about 3 min per side. Remove chicken from pot and set aside. Add chopped onions to the pot and cook for 8 min. Add garlic, chili powder and tomato paste and cook for 3 to 4 min making sure garlic doesn't burn. Once most of the mixture starts sticking to the bottom of the pan, add the diced tomatoes and turn heat up-cook for 8 minutes. Once the tomatoes are cooked down, add the chicken stock (or 2 cups of water and a cube of chicken bouillon). Add chicken, jalapeno and bring to a boil. Cook for ten minutes covered. Add potatoes and cook for about 12-15 min.
After that time this should all be cooked, try for salt and add more if necessary. Add frozen peas and carrots, raisins and oregano. Simmer for five minutes and done! Serve with rice or mashed potatoes!
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Serving Size: 1 Serving (845g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 820 | ||
Calories from Fat: 358 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.8g | 53 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 17g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 177.3mg | 55 % | |
Sodium 587.7mg | 20 % | |
Potassium 2018.3mg | 53 % | |
Total Carbohydrate 61.1g | 18 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 52.7g | ||
Protein 55.5g | 79 % | |
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: 820
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