SPANISH CHICKEN STEW

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Spanish Chicken Stew

Ingredients

• 1 lb. (450g) baby potatoes, halved
• 1.3 lbs. (600g) chicken thighs, skinless, boneless
• 2 carrots, sliced
• 2 celery stalks, sliced
• 12.7 oz. (360g) roasted peppers, drained, chopped
• 1 red onion, diced
• 21 oz. (600g) can chopped tomatoes
• 2 cups (480ml) chicken stock
• 2 teaspoons smoked paprika pinch of saffron
• ½ tablespoon salt
• 1 tablespoon balsamic vinegar
• 1 cup (135g) frozen green peas

Instructions

1. Place all ingredients into the base of a slow cooker, with the exception of the balsamic vinegar and frozen. Stir to combine.
2. Cook on high setting for 4 hours (or low for 6 hours).
3. Once cooked, stir in the balsamic vinegar and frozen peas. Cover and cook for a further 5 minutes. Serve immediately

Nutrition Facts

Calories

2226

Fat (grams)

42 g

Carbs (grams)

266 g

Protein (grams)

216 g

1. Nutrition information listed is for the entire dish. Adjust MyFitnessPal serving size according to what portion you consumed (eg. 0.25 or 0.75)
2. Nutrition information does NOT account for anything you eat with your stew. You must add these separately in your tracking.