Of which 10.7 g sugars and 3.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (poultry) · Vitamin B6 (poultry) · Vitamin C (tomato)
Allergens none
Chicken and vegetable stew
Comforting, full of vegetables, and even better the next day.
Ingredients
- 500 g (1 lb) chicken, diced
- 2 tbsp olive oil (20 g / ¾ oz)
- 1 onion (100 g / 3½ oz) — chopped
- 3 cloves garlic (9 g) — chopped
- 1 bay leaf (0.2 g)
- 1 sprig fresh thyme (5 g)
- 1 tsp sweet paprika (3 g)
- 1 tomato (200 g / 7 oz) — chopped
- 2 carrots (200 g / 7 oz) — cut into pieces
- 1 turnip (150 g / 5½ oz) — cut into pieces
- 1 zucchini (150 g / 5½ oz) — cut into pieces
- 1 bell pepper (100 g / 3½ oz) — cut into pieces
- 1 handful of fresh parsley (5 g)
- salt and pepper, to taste
- water or broth, as needed
Method
- Dice the chicken and brown it in a wide pot with the olive oil, garlic and chopped onion, until golden on all sides.
- Add the bay leaf, thyme, sweet paprika and chopped tomato and let it cook down for 2 minutes.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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