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Stewed Chicken with Vegetables

Stewed Chicken with Vegetables Recipe
Prep/Cook Time: 55 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1
2 tablespoons vegetable oil
1/2 cup water
1 chicken flavored bouillon cube
1 large onion, sliced
8 plum tomatoes, coarsely chopped
6 garlic cloves, minced
3 bay leaves
1 cinnamon stick, broken into pieces
6 medium potatoes, peeled and quartered
4 carrotts, peeled and cut in chunks
2 teaspoons dried thyme leaves (Alternate: 2 tablespoons fresh thyme leaves)
1/2 teaspoon ground black pepper
2 tabelespoons apple cider vinegar
2 tablespoons granulated sugar


  1. Heat oil in a large heavy pot with lid or Dutch oven over medium heat.  Place chicken in pot; cook chicken, turning occasionally, until lightly browned, about 5 minutes on each side.
  2. Stir in water, bouillon, onion, tomatoes, garlic, bay leaves and cinnamon stick.  Bring to a boil.  Cover; reduce heat to medium-low. Cook for 15 minutes. 
  3. Add potatoes, carrots and thyme.  Cover and cook 25 to 30 minutes or until thermometer inserted in thickest part of chicken without touching bone, reaches 180°F.  Remove vegetables and chicken from pot and place on a platter; keep warm.
  4. Meanwhile, bring remaining liquid in pot to a boil.  Stir in vinegar and sugar.  Reduce heat to medium and cook for 5 minutes.  Serve sauce over chicken and vegetables.

  • Serving Size 731g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 840

  • Total Fat 39g (60%)

  • Saturated Fat 10g (50%)

  • Trans Fat 0g

  • Cholesterol 180mg (60%)

  • Sodium 410mg (17%)

  • Total Carbohydrate 62g (21%)

  • Dietary Fiber 9g

  • Sugars 19g

  • Protein 65g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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