Of which 5.8 g sugars and 2.5 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) · Potassium (potato)
Allergens celery
Stovetop chicken and vegetable stew
Low heat, time, and the rest takes care of itself.
Ingredients
- 4 boneless, skinless chicken thighs (480 g / 1 lb)
- 2 carrots, sliced into rounds (160 g / 5½ oz)
- 2 medium potatoes, diced (300 g / 10½ oz)
- 1 large onion, chopped (150 g / 5½ oz)
- 2 cloves garlic, minced (6 g)
- 1 celery stalk, cut into pieces
- 1 ripe tomato, cut into pieces (150 g / 5½ oz)
- bay leaf, thyme and parsley, to taste
- 2 tbsp olive oil (20 g / ¾ oz)
- 300 ml (1¼ cups) vegetable broth or water
- salt and black pepper, to taste
Method
- Season the chicken with salt and pepper and brown it in olive oil in a large pot. Set aside.
- In the same pot, sauté the onion, garlic and celery for 4–5 minutes.
The full method (7 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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