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Mediterranean Style Rosemary Chicken Stew

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Submitted by deborah

YIELD

servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

2 2
MEDIUM MEDIUM POTATOES
peeled, cut into small cubes
3 45
TABLESPOONS ML OLIVE OIL
1 1
LARGE LARGE ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
chopped
1 453.6
POUND G CHICKEN
boneless, skinless, cut into small chunks
3 3
EACH EACH CARROTS
peeled, cut into 1/2 inch rounds
½ 0.5
EACH EACH LEMON
juiced
2 3E+1
TABLESPOONS ML ROSEMARY LEAVES
fresh, or 1 tablespoon dried
2 3E+1
TABLESPOONS ML BASIL
fresh, torn in large pieces or 1 tablespoon dried
½ 118
CUP ML PARSLEY LEAVES
chopped
12 to 14
EACH BLACK OLIVES
pitted, sliced *

Directions

In a small pot, cover potatoes with water and boil for about 5 minutes, until tender.

Drain into colander.

In a 2½ to 3 quart pot, over medium heat, heat olive oil.

Add onion and garlic; sauté for about 5 minutes, until translucent.

Add chicken and sauté approximately 5 minutes, until chicken is opaque.

Add 2½ cups water, carrots, lemon juice, rosemary, basil, parsley and olives.

Simmer on stovetop for about 25 minutes until chicken is cooked through.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 312g (11.0 oz)
Amount per Serving
Calories 422 40% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 141mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 18%
Sugars g
Protein 72g
Vitamin A 171% Vitamin C 45%
Calcium 9% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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