Name: Spanish Chicken Stew
Total time: 7 h 30 min
Ingredients: 1 ¼ pounds skinless, boneless chicken thighs, cut into 1-1/2-inch pieces; 12 ounces red potatoes, cut into 1/2-inch wedges; 1 medium onion, thinly sliced; 1 teaspoon minced garlic (2 cloves); ½ teaspoon dried thyme, crushed; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained; 1 medium red bell pepper, cut into 1/4-inch strips; ⅓ cup pimiento-stuffed olives, chopped; 1 cup reduced sodium chicken broth

Serving Size: 1 serving

Per Serving:

297 calories; protein 32.4g 65% DV; carbohydrates 23.9g 8% DV; exchange other carbs 1.5; dietary fiber 4.1g 17% DV; sugars 7g; fat 7.5g 12% DV; saturated fat 1.7g 9% DV; cholesterol 113.3mg 38% DV; vitamin a iu 1532.5IU 31% DV; vitamin c 83mg 138% DV; folate 23.4mcg 6% DV; calcium 61.1mg 6% DV; iron 3.3mg 18% DV; magnesium 50.4mg 18% DV; potassium 751.5mg 21% DV; sodium 682.8mg 27% DV.

Exchanges:

1 vegetable, 1 starch, 3 1/2 lean meat

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Spanish Chicken Stew

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