Stewed Chicken

Stewed Chicken

Health Rating
Prep Cook Ready in Servings
10 min 1 h 10 min 1 h 20 min 6
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Ingredients


1 1/2 tbsp packed Brown sugar
6 breast Chicken breast, boneless, skinless
3 tbsp Cumin
1 tbsp Curry powder
3 tbsp Garlic powder
5 tbsp Granulated sugar
1 medium pepper(s) Green bell pepper (thinly sliced)
4 stalk(s) Green onion, scallion, ramp (cut into 1/2 inch pieces)
1 tbsp Lemon and Herb Seasoning, McCormick (or herb blend of choice)
1/4 cup Lemon juice
1/3 cup Olive oil (plus 3 Tbsp)
3 tbsp Onion powder
1/4 tsp Salt and pepper (to taste)
3 tbsp Sesame oil
1/2 cup Tomato ketchup
4 medium Tomato (diced)
1/4 cup Apple cider vinegar
1 medium Yellow onion (thinly sliced)

Instructions


Rinse chicken. In a large bowl, combine lemon juice, scallions, tomatoes, onion, bell pepper, ketchup, vinegar, sesame oil, cumin, curry powder, herb blend, brown sugar, garlic powder, onion powder and 3 tablespoons olive oil. Season with salt and pepper.

Add chicken to marinade, cover and refrigerate overnight.

In a medium Dutch oven, combine 1/3 olive oil and the sugar.

Remove the chicken from the refrigerator and brush off the vegetables from the chicken pieces, reserving the vegetables. Turn the heat to medium and stir the sugar and allow it to caramelize as the pot gets hot.

Carefully but quickly add the chicken to the pot and let the chicken brown in the caramelized sugar, turning the pieces as you go. Once all the chicken has browned, add the vegetables and marinade juices, cover, reduce heat to medium-low and let stew until the chicken is cooked through and tender, about 45 minutes to 1 hour. Half way through, season with salt and pepper.

Serve over rice or with mashed potatoes.

Nutrition Facts

Per Portion

Calories 583
Calories from fat 222
Calories from saturated fat 34
Total Fat 24.6 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.4 g
Monounsaturated Fat 13.7 g
Cholesterol 132 mg
Sodium 455 mg
Potassium 1144 mg
Total Carbohydrate 35 g
Dietary Fiber 3.9 g
Sugars 23.2 g
Protein 55 g

Dietary servings

Per Portion


Meat 2.6
Vegetables 1.6

Energy sources


Pygal 24% 440.143962973 131.103472567 38% 417.474179203 274.345752206 38% 298.328912796 162.908006996 24% 38% 38% Carbohydrates Fat Protein
Recipe from: Food Network
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