Directions:
- Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
- Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.58 Kcal (877 kJ) | ||
| Calories from fat | 135.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.03g | 23% | |
|---|---|---|---|
| Cholesterol | 81.63mg | 27% | |
| Sodium | 73.62mg | 3% | |
| Potassium | 183.25mg | 4% | |
| Total Carbs | 0.82g | 0% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 16.59g | 33% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 14.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 205.28 Kcal (859 kJ) | ||
| Calories from fat | 132.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.73g | 23% | |
|---|---|---|---|
| Cholesterol | 79.95mg | 27% | |
| Sodium | 72.11mg | 3% | |
| Potassium | 179.49mg | 4% | |
| Total Carbs | 0.8g | 0% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 16.25g | 33% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 13.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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