Duration: 240 mins (60 mins for preparation and 180 mins for cooking);
Cooking method: Stewing;
Servings: 10 X 480g.
- 2000g chicken with meat, skin, and bones (40RON);
- 1000g cream cheese (15RON);
- 500g tomatoes (2 RON);
- 500g peppers (2RON);
- 300g onions (1RON);
- 2-3 gloves or 1tsp garlic powder (1 RON);
- 10g fresh or dried parsley (1RON);
- 10g fresh or dried lovage (1RON);
- 10g fresh or dried dill (1RON);
- 2-3 bay leaves (negligible price);
- salt by taste (1tbsp) (negligible price);
- pepper by taste (1tbsp) (negligible price);
- (optional) 1tsp smoked paprika (negligible price).
- Wash the chicken well, cut it small pieces, and boil it for 2 hours until the meat detaches easily from the bones;
- Peal, wash and cut the onions, tomatoes, and peppers into small cubes and put them over the boiling chicken and let them cook together for 30 more minutes;
- Add the cream cheese, seasonings, adn spices and let them all cook for 30 more minutes.
- Calories: 623.78kcal;
- Protein: 371.27g;
- Fat: 39.94g;
- Trans fat: 0.06g;
- Carbohydrates: 17.41g;
- Fiber: 3.33g;
- Sugars: 10.94g.
- Histidine: 1.02g;
- Isoleucine: 1.78g;
- Leucine: 2.84g;
- Lysine: 2.85g;
- Methionine: 0.89g;
- Phenylalanine: 1.53g;
- Threonine: 1.51g;
- Tryptophan: 0.42g.
- Vitamin A: 642.15ug;
- Vitamin B1 (Thiamine): 0.23mg;
- Vitamin B2 (Riboflavin): 0.66mg;
- Vitamin B3 (Niacin): 9.93mg;
- Vitamin B5 (Pantothenic acid): 2.34mg;
- Vitamin B6 (Pyridoxine): 0.77mg;
- Vitamin B9 (Folate): 96.86ug;
- Vitamin B12 (Cobalamin): 2.21ug;
- Choline: 23.23mg;
- Vitamin C (Ascorbic acid): 74.81mg;
- Vitamin D (Cholecalciferol): 0ug;
- Vitamin E (Tocopherol): 1.23mg;
- Vitamin K: 23.4ug.
- Calcium: 142.04mg;
- Copper: 0.23mg;
- Iron: 2.99mg;
- Magnesium: 53.7mg;
- Manganese: 0.35mg;
- Phosphorus: 419.72mg;
- Potassium: 690.96mg;
- Selenium: 29ug;
- Sodium: 758.92mg;
- Zinc: 2.7mg.
- alpha-Linolenic Acid (ALA Omega-3): 0.26g;
- Linoleic acid (LA Omega-6): 5.36g.
The nutrition facts are only estimations based on USDA Food Composition Databases and are for information purposes only. They do not fit into real life, because nutrient contents vary by food source, food storage, food growth, food preparation, and bioavailability.
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