Chicken Stew with Vegetables

Latifa Al-SharifCuoco

Ingredienti

• Chicken thighs, cleaned
  1.5 kilograms
• Rapa
  3 pieces
• Porro
  150 grams
• Onion, chopped
  1 piece
• Frozen or canned peas with carrots
  450 grams
• Canned green beans
  340 grams
• Canned mushrooms
  340 grams
• Olio d'oliva
  4 tablespoons
• Basilico essiccato
  0.5 teaspoon
• Salt and black pepper to taste
  0
• Acqua
  0.5 cup

Passi

1. 1

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

   Utensili necessari:

   Coltello

   Tagliere

   5 min
2. 2

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

   Utensili necessari:

   Pentola

   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

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Rapaper 100g

Energia30 kcal

Proteine1.5 g

Grassi totali0.1 g

Carbohydrate7 g

Fibre alimentari2 g

Zuccheri totali1 g

Porroper 100g

Energia61 kcal

Proteine1.5 g

Grassi totali0.3 g

Carbohydrate14.2 g

Fibre alimentari1.8 g

Zuccheri totali3.9 g

Acqua83 g

Olio d'olivaper 100g

Energia884 kcal

Grassi totali100 g

Basilico essiccatoper 100g

Energia251 kcal

Proteine3.15 g

Grassi totali4.35 g

Carbohydrate64 g

Fibre alimentari37 g

Acquaper 100g

Acqua100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag