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CHICKEN STEW WITH CREAM

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

6.758 g

Sodium (mg)

949.672 mg

Vitamin A (IU)

281.93 IU

Saturated Fat (g)

6.78 g

Energy (kcal)

250.452 kcal

Fat (g)

18.543 g

Trans Fat (g)

0.056 g

Salt (g)

2.373 g

Calcium (mg)

28.665 mg

Monounsaturated Fat (g)

7.731 g

Cholesterol (mg)

64 mg

Iron (mg)

0.964 mg

Vitamin C (mg)

6.423 mg

Fibre (g)

1.271 g

Sugars (g)

1.15 g

Protein (g)

13.185 g

Potassium (mg)

264.581 mg

Total

27.033 g

3798.687 mg

1127.721 IU

27.121 g

1001.808 kcal

74.173 g

0.225 g

9.49 g

114.66 mg

30.923 g

256 mg

3.856 mg

25.693 mg

5.085 g

4.599 g

52.74 g

1058.323 mg

  • 250 g chicken leg (boneless and cut to bite sized pieces)
  • 120 g assorted potatoes and carrots (cut to bite size cubes)
  • 1 tbsp cooking oil
  • 55 g white onions (diced)
  • 1/2 tsp Cajun spice
  • 2 Knorr Chicken Stock Cubes (crushed)
  • a pinch black pepper
  • 1 tbsp brown pepper
  • 50 ml double cream
  • garnishing
  • a pinch Cajun spice
  • 1 Season the chicken leg with pepper and cajun spices.
  • 2 Heat up a non-stick pot with oil then fry the marinated chicken pieces to golden brown on both sides before setting aside. You should require about 3 minutes for each side to turn golden brown.
  • 3 Add the onions to the pot and fry it to fragrance. Then add the fried chicken pieces back in, together with the potatoes, carrots, 2 KNORR CHICKEN CUBES and water before braising the chicken mixture for 9 to 15 minutes on high heat or until the mix is thickened.
  • 4 Turn off the heat, add in the rest of the ingredients and stir well.
  • 5 Finally, season to taste and garnish before getting ready to serve.