Recipe courtesy of Ann Volkwein
and
Lynn Kearney
Yassa-Chicken Stew
- Level: Easy
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 522
- Total Fat
- 34
- Saturated Fat
- 8
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 33
- Cholesterol
- 113
- Sodium
- 778
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
1/4 cup peanut oil
1 chicken, cut into serving pieces
4 large onions, chopped
3/4 cup chicken stock
Salt and pepper, to taste
2 garlic cloves, lightly crushed
1 teaspoon serrano chili pepper, minced
1 teaspoon ground cumin
1 large potato, diced
3 carrots, diced
1/2 cup unsalted peanuts
Steamed rice
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.