1. Cook chicken, half at a time, in hot oil in 4qt. dutch oven, turning to brown evenly. Remove chicken. Cook green peppers and onions until tender in same pan. Return chicken to pan.
2. Combine undrained tomatoes, garbanzo beans, broth, Italian seasoning and black pepper. Pour over chicken mixture.
3. Bring to boil; reduce heat. Simmer, covered about 30 minutes or until chicken is done. Remove chicken from bone, if desired, and return to stew. Garnish with fresh oregano, if desired.
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|Serving Size: 1 Serving (550g)|
|Recipe Makes: 6|
|Calories from Fat: 325 (52%)|
|Amt Per Serving||% DV|
|Total Fat 36.1g||48 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 168mg||52 %|
|Sodium 570mg||20 %|
|Potassium 994mg||26 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 20.4g|
|Protein 47.3g||68 %|
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Calories per serving: 624
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