Directions:
- In a large skillet over medium-high heat, heat peanut oil. Place chicken in pan and brown on all sides. Remove chicken from pan and reduce heat to low. Add onions and cook until translucent. Add chicken stock, garlic, chili pepper, cumin, salt and pepper, potatoes and carrots and bring the liquid to a boil. Add chicken pieces. Place the lid on top of the skillet, lower heat and simmer for 30 minutes or until the chicken is cooked through. Serve over rice and sprinkle with unsalted peanuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 607.53 Kcal (2544 kJ) | ||
| Calories from fat | 376.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.82g | 64% | |
|---|---|---|---|
| Cholesterol | 157.8mg | 53% | |
| Sodium | 207.97mg | 9% | |
| Potassium | 773.65mg | 16% | |
| Total Carbs | 20.02g | 7% | |
| Sugars | 7.5g | 30% | |
| Dietary Fiber | 4.72g | 19% | |
| Protein | 37.3g | 75% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 2.8mg | 16% | |
| Calcium | 75.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 159.81 Kcal (669 kJ) | ||
| Calories from fat | 99.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11g | 64% | |
|---|---|---|---|
| Cholesterol | 41.51mg | 53% | |
| Sodium | 54.7mg | 9% | |
| Potassium | 203.5mg | 16% | |
| Total Carbs | 5.27g | 7% | |
| Sugars | 1.97g | 30% | |
| Dietary Fiber | 1.24g | 19% | |
| Protein | 9.81g | 75% | |
| Vitamin C | 3.9mg | 25% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.7mg | 16% | |
| Calcium | 20mg | 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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