Directions:
- In a nonstick skillet, brown chicken in oil. Sprinkle with salt and pepper. Remove and keep warm. In the drippings, saute onion and garlic until tender. Stir in the carrots, potatoes, water and seasonings; top with chicken. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Stir in additional water if needed. Add peppers and green onions. Cover and cook until chicken juices run clear and vegetables are tender, about 5 minutes. Stir in vinegar; heat through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1399.15 Kcal (5858 kJ) | ||
| Calories from fat | 990.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 110.04g | 169% | |
|---|---|---|---|
| Cholesterol | 370.77mg | 124% | |
| Sodium | 359.71mg | 15% | |
| Potassium | 1643.33mg | 35% | |
| Total Carbs | 45.66g | 15% | |
| Sugars | 7.79g | 31% | |
| Dietary Fiber | 7.47g | 30% | |
| Protein | 49.87g | 100% | |
| Vitamin C | 51.6mg | 86% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 5.9mg | 33% | |
| Calcium | 104.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 193.22 Kcal (809 kJ) | ||
| Calories from fat | 136.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.2g | 169% | |
|---|---|---|---|
| Cholesterol | 51.2mg | 124% | |
| Sodium | 49.67mg | 15% | |
| Potassium | 226.94mg | 35% | |
| Total Carbs | 6.3g | 15% | |
| Sugars | 1.08g | 31% | |
| Dietary Fiber | 1.03g | 30% | |
| Protein | 6.89g | 100% | |
| Vitamin C | 7.1mg | 86% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.8mg | 33% | |
| Calcium | 14.4mg | 10% | |
* 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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