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Recipes

Last Updated: May 9, 2002

Chicken Stew

Z O NE

ZONE Blocks

 

Amt.

Measure

Ingredients

Calories

Grams

Protein

Fat

Carb

2

Cups

Wine - Red

320

500

0.0

0.0

8.9

$5.00

1

Teaspoon

Chicken Bouillon Cubes

5

3

0.0

0.1

0.0

$0.02

1/2

Tablespoon

Paprika

12

3

0.1

0.1

0.2

$0.02

1/2

Teaspoon

Bay Leaves

0

1

0.0

0.0

0.0

$0.04

1/2

Teaspoon

Oregano

0

1

0.0

0.0

0.0

$0.01

1/4

Teaspoon

Pepper - Black

0

1

0.0

0.0

0.0

$0.03

1 1/2

Tablespoons

Celery Salt

0

26

0.0

0.0

0.0

$0.08

1

Tablespoon

Garlic

10

8

0.1

0.0

0.2

$0.02

1

Tablespoon

Ginger Root

4

9

0.0

0.0

0.1

$0.03

4

Cups

Tomatoes

100

596

0.5

0.4

2.1

$1.64

6

Cups

Celery

113

720

0.6

0.3

2.4

$1.09

4

Cups

Red Peppers

124

596

0.5

0.3

2.9

$1.68

4

Cups

Onions - Jumbo

162

640

0.7

0.2

3.8

$0.35

2

Cups

Chicken Breast (A whole small chicken or other chicken parts can be used)

538

500

19.2

0.0

0.0

$3.85

3

Tablespoons

Olive Oil (Canola oil can be used)

162

39

0.0

6.0

0.0

$0.39

1 1/8

Cups

Cashews

685

154

2.5

17.4

4.1

$2.77

Totals

2236

3798

24.2

24.8

24.7

$17.01

Method

Poor the red wine (or water) into a large pot, add the spices, chopped ginger and chopped garlic, along with the chopped celery, tomatoes and red peppers, and bring to a simmering boil. If using a whole chicken, cut in half down along the line of the breastbone and then cut off the legs and wings so that the chicken is in six pieces. Heat a tablespoon of canola oil in a large frying pan and sear the chicken pieces. Place the pieces of chicken in the large pot. Chop the onions and after adding another tablespoon of canola oil to the frying pan, toss in the onions and fry them until they have caramelized. Toss the fried onions into the pot with the chicken. Add any remaining oil, place a lid on the pot and cook at medium heat initially, turning down the heat notch by notch until it is at the

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Peter Sims Freeman 1995-2002 - All Rights Reserved
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