In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the stock and reserve 2 cups of stock. Remove the skin and bones and chop meat.
In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew become too thick. Serve stew over steamed rice.
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 972.3mg||34 %|
|Potassium 266.8mg||7 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 14.6g|
|Protein 1.5g||2 %|
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Calories per serving: 71
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