CHICKEN STEW WITH CREAM

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Carbohydrates (g)

6.77 g

Sodium (mg)

948.3 mg

Vitamin A (IU)

280.06 IU

Saturated Fat (g)

6.78 g

Vitamin D (mcg)

0.33 mcg

Energy (kcal)

249.83 kcal

Fat (g)

18.43 g

Trans Fat (g)

0.22 g

Vitamin B12 (mcg)

0.21 mcg

Vitamin B6 (mg)

0.31 mg

Salt (g)

2.37 g

Folate (mcg)

10.29 mcg

Calcium (mg)

28.79 mg

Zinc (mcg)

0.96 mcg

Monounsaturated Fat (g)

7.53 g

Cholesterol (mg)

61 mg

Iron (mg)

0.98 mg

Selenium (mcg)

9.62 mcg

Vitamin C (mg)

6.42 mg

Fibre (g)

1.25 g

Sugars (g)

1.51 g

Protein (g)

13.29 g

Copper (mg)

0.09 mg

Potassium (mg)

267.98 mg

Total

27.08 g

3793.19 mg

1120.22 IU

27.13 g

1.3 mcg

999.31 kcal

73.71 g

0.86 g

0.86 mcg

1.24 mg

9.48 g

41.15 mcg

115.16 mg

3.84 mcg

30.14 g

244 mg

3.92 mg

38.47 mcg

25.69 mg

4.99 g

6.04 g

53.16 g

0.34 mg

1071.92 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.