Try this Chicken Stew - Salud recipe, or contribute your own.
Suggest a better description1. Remove the skin from the chicken and any extra fat. In a large skillet, combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes. 2. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving. Yield: 8 servings Serving size: 1 piece of chicken Each serving provides: Calories: 206 Total fat: 6 g Saturated fat: 2 g Cholesterol: 75 mg Sodium: 489 mg Calcium: 32 mg Iron: 2 mg NOTES : Stews, Main Dishes, Poultry : Save leftovers for lunch the next day. Use poultry without the skin (This cuts about 60 calories per 3 ounces of light meat). Mc - kitpath@earthlink.net 4/99 NOTES : SOURCE: http://www.nhlbi.nih.gov/nhlbi/cardio/other/gp/sp_recip.htm (English and Spanish) Recipe by: Delicious Heart-Healthy Latino Recipes (NIH) Posted to EAT-LF Digest by PatHanneman
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 8 servings | ||
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Calories: 13 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 44.7mg | 1 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.2g | ||
Protein 0.4g | 1 % | |
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: 13
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