Featured Maple Leaf Product: Chicken Thigh Strips, Grilled and Ready (64075)
Spanish Chicken Thigh Strip Stew
Recipe Information
Yield
25
Portion Size
172 g / 6.0 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Thigh Strips, Grilled and Ready | 1.75 Kg | 3.9 Lbs |
| Tomatoes, canned, diced | 800 mL | 3.4 cups |
| Potatoes, Fresh, diced | 600 g | 1.3 Lbs |
| Carrots, Fresh, sliced or diced diagonally into coins | 400 g | 14 oz |
| Onions, Fresh, diced | 350 g | 12.3 oz |
| Chickpeas, canned, drained | 350 g | 12.3 oz |
| Garlic Powder | 30 mL | 2 Tbsp |
| Black Pepper | 10 mL | 2 tsp |
| Salt | 15 mL | 1 Tbsp |
Method
- In a large pan, combine the canned tomatoes, potatoes, carrots, onions, garlic powder, salt and pepper. Cover pans with foil and bake in a preheated 350 F oven for 25 minutes or until vegetables are cooked but still slightly crispy. Open foil top and gently mix in the chicken thigh strips and drained chickpeas.
- Bake uncovered for another 20 minutes, heating the chicken to an internal temperature of 165 F (74 C).
Suggested Accompaniments
Garnish with chopped parsley. Serve with Italian bread (nutritional analysis not included in totals).
Nutritional Information
per 172 g / 6.0 oz
| Nutrient | Quantity |
|---|---|
| Calories (31.8% from fat) | 170 kcal |
| Fat | 6.1 gm |
| Saturated Fat | 1.72 gm |
| Trans Fat | 0.021 gm |
| Cholesterol | 62 mg |
| Sodium | 665 mg |
| Carbohydrates | 14.5 gm |
| Dietary Fiber | 2.1 gm |
| Sugars | 2.6 gm |
| Protein | 15.0 gm |
| Vitamin A | 18 RE |
| Vitamin C | 9 mg |
| Calcium | 32 mg |
| Iron | 1.68mg |
| Potassium | 167 mg |
| Phosphorous | 32 mg |