Chicken stew recipes
"This satisfying stew stars chunks of chicken and tender braised escarole in a flavorful Dijon wine sauce. Try it with boneless, skinless chicken thigh. Find all the best Chicken Stew Recipes from top sites & cookbooks on TasteBook, the most complete recipe search engine and family cookbook site.. "
This recipe has a nutritional intake of carbohydrates, proteins, fats, fiber, vitamin B complex, beta carotene, vitamins K and C and minerals like iron, potassium, phosphorus, magnesium and sodium.
It takes about 20 minutes of preparation, and 30 minutes of cooking, giving us along with all its nutritional just 200 calories.
Ingredients for 2 servings
2 supreme of chicken, 2 stalks of white celery, 2 carrots, 2 green onions, 2 carrots, 4 cups of broth Lihgt, 1 tablespoon chopped fresh parsley, 1 bay leaf 2 teaspoons dried thyme, salt and pepper to taste, red pepper, 1 tablespoon paprika, vegetable spray.
Preparation
Remove as a first step all the visible fat from supreme cut into cubes and coat with vegetable spray sauted in a hot frying pan.
On the other hand put the broth in a saucepan, bring to medium heat and when a boil add the celery, chopped onions, sliced ??carrots, bay leaf, salt, red pepper and cook until carrots are tender, incorporated at that time the supreme diced pepper and dissolved in cold water, continue cooking for 10 minutes.
To serve, do it on individual plates, sprinkled with chopped thyme and parsley.
It takes about 20 minutes of preparation, and 30 minutes of cooking, giving us along with all its nutritional just 200 calories.
Ingredients for 2 servings
2 supreme of chicken, 2 stalks of white celery, 2 carrots, 2 green onions, 2 carrots, 4 cups of broth Lihgt, 1 tablespoon chopped fresh parsley, 1 bay leaf 2 teaspoons dried thyme, salt and pepper to taste, red pepper, 1 tablespoon paprika, vegetable spray.
Preparation
Remove as a first step all the visible fat from supreme cut into cubes and coat with vegetable spray sauted in a hot frying pan.
On the other hand put the broth in a saucepan, bring to medium heat and when a boil add the celery, chopped onions, sliced ??carrots, bay leaf, salt, red pepper and cook until carrots are tender, incorporated at that time the supreme diced pepper and dissolved in cold water, continue cooking for 10 minutes.
To serve, do it on individual plates, sprinkled with chopped thyme and parsley.
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