Stewed Chicken with Vegetables
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Stewed Chicken with Vegetables

Stewed Chicken with Vegetables

Serves 4 | Prep/Cook Time: 55 Min
  • Calories 840
  • Protein 65g
  • Sodium 410mg
  • Sat.Fat 10g
  • Sugar 19g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 840
% Daily Value*
Total Fat 39g 60 %
Saturated Fat 10g 50 %
Cholesterol 180g 60 %
Sodium 410mg 17 %
Total Carbs 62g 21 %
Dietary Fiber 9g 36 %
Sugars 19g
Protein 65g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 PERDUE® Fresh Whole Chicken
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 or 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.
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Serves 4 chicken_1_thumb.jpg chicken_1_thumb.jpg

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