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Stewed Chicken A L'Espagnol Recipe
|Green olives||10 Ounce, stoned and minced|
|Canned tomatoes||20 Ounce|
|Canned peas||20 Ounce|
|Green pepper||1 , chopped|
|Canned mushrooms||20 Ounce|
|Cold water||4 Cup (64 tbs) (Adjust Quantity As Needed)|
|Butter/Oil or margarine||1⁄4 Cup (4 tbs)|
|Flour||1 Tablespoon (Adjust Quantity As Needed For Thickening)|
Calories 720 Calories from Fat 351
% Daily Value*
Total Fat 39 g60.7%
Saturated Fat 12.6 g63.2%
Trans Fat 0 g
Cholesterol 205.1 mg
Sodium 887.6 mg37%
Total Carbohydrates 27 g8.9%
Dietary Fiber 6.1 g24.5%
Sugars 5.8 g
Protein 62 g124.2%
Vitamin A 20.4% Vitamin C 42.3%
Calcium 9.6% Iron 19%
*Based on a 2000 Calorie diet
Sprinkle with salt and pepper and dredge with flour.
Brown it lightly in the fat, remove it, and add sliced onions, tomatoes, olives, sugar, and green pepper.
Simmer for 10 min. then add the chicken and the liquid from the cans of peas and mushrooms with enough cold water to cover, measuring all liquids.
Add salt, cover and simmer for about 1 1/2 hrs. or until the chicken is tender.
Add drained peas and mushrooms, and for every cup of liquid stir in 1 tbsp flour mixed smoothly with cold water.
Stir until it boils.
Simmer for 15 min. longer, pour into a deep dish and garnish with toast points.
This stew may be cooked in the oven at 350Â° F. for 2 hrs.