Directions:
- Heat the oil in a large Dutch oven over medium-high heat. Add chicken to pan; cook 5 minutes, browning on all sides. Add potato and next 6 ingredients (through salt); stir well. Add broth; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is done.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and water, stirring with a whisk until smooth. Add flour mixture and peas to pan. Bring to a boil; cook 5 minutes. Remove chicken from pan; cool slightly. Remove chicken from bones; discard bones. Return chicken to pan; stir to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 589.49 Kcal (2468 kJ) | ||
| Calories from fat | 362.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.25g | 62% | |
|---|---|---|---|
| Cholesterol | 124.96mg | 42% | |
| Sodium | 737.26mg | 31% | |
| Potassium | 924.18mg | 20% | |
| Total Carbs | 32.58g | 11% | |
| Sugars | 5.56g | 22% | |
| Dietary Fiber | 5.19g | 21% | |
| Protein | 25.67g | 51% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 0.6mg | 22% | |
| Iron | 2mg | 11% | |
| Calcium | 75.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 167.07 Kcal (699 kJ) | ||
| Calories from fat | 102.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.41g | 62% | |
|---|---|---|---|
| Cholesterol | 35.42mg | 42% | |
| Sodium | 208.95mg | 31% | |
| Potassium | 261.92mg | 20% | |
| Total Carbs | 9.23g | 11% | |
| Sugars | 1.58g | 22% | |
| Dietary Fiber | 1.47g | 21% | |
| Protein | 7.27g | 51% | |
| Vitamin C | 3.9mg | 23% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.6mg | 11% | |
| Calcium | 21.3mg | 8% | |
* 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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