Chicken Stew with Vegetables

Latifa Al-SharifChef

Ingredients

• Chicken thighs, cleaned
  1.5 kilograms
• Turnip
  3 pieces
• Leek
  150 grams
• Onion, chopped
  1 piece
• Frozen or canned peas with carrots
  450 grams
• Canned green beans
  340 grams
• Canned mushrooms
  340 grams
• Olive oil
  4 tablespoons
• Dried Basil
  0.5 teaspoon
• Salt and black pepper to taste
  0
• Water
  0.5 cup

Steps

1. 1

   Peel the turnip and cut it into small sticks about 5 cm long. Cut the leek into wide circles.

   Required Tools:

   Knife

   Cutting Board

   5 min
2. 2

   Heat 3 tablespoons of olive oil in a pot, and fry the chicken thighs over high heat until golden brown.

   Required Tools:

   Pot

   10 min
3. 3

   Reduce the heat, add the chopped onion, then 1 tablespoon of olive oil. Partially cover the pot and let it cook for five minutes.

   5 min
4. 4

   Add the leek and turnip to the chicken and onion, and let them cook for another five minutes.

   5 min
5. 5

   Sprinkle the basil and salt over the chicken and vegetables and stir the ingredients well.

   5 min
6. 6

   Pour 1/2 cup of water over the chicken and cover the pot. After 15 minutes, add the drained canned vegetables to the pot. Stir the ingredients well, close the pot, and let it cook for an additional 5 to 10 minutes.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Turnipper 100g

Energy30 kcal

Protein1.5 g

Total Fat0.1 g

Carbohydrate7 g

Dietary Fiber2 g

Total Sugars1 g

Leekper 100g

Energy61 kcal

Protein1.5 g

Total Fat0.3 g

Carbohydrate14.2 g

Dietary Fiber1.8 g

Total Sugars3.9 g

Water83 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Dried Basilper 100g

Energy251 kcal

Protein3.15 g

Total Fat4.35 g

Carbohydrate64 g

Dietary Fiber37 g

Waterper 100g

Water100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags