- 500 g boneless and skinned chicken breasts
- 7 cups Water
- 1 Cinnamon stick
- 2 cubes MAGGI Less Salt Chicken Stock
- 2 medium Onions
- 1 tablespoon Tomato paste
- 3 tablespoons Egyptian rice
- 1 medium Carrot
- 100 g Green beans
- 1 cup canned chickpeas
- 1 medium Zucchini
- 1 cup frozen green peas
- 1 tablespoon fresh parsley
INGREDIENTS
Chicken Stew with
Chicken Stew with
- 500 g boneless and skinned chicken breasts
- 7 cups Water
- 1 Cinnamon stick
- 2 cubes MAGGI Less Salt Chicken Stock
- 2 medium Onions
- 1 tablespoon Tomato paste
- 3 tablespoons Egyptian rice
- 1 medium Carrot
- 100 g Green beans
- 1 cup canned chickpeas
- 1 medium Zucchini
- 1 cup frozen green peas
- 1 tablespoon fresh parsley
NUTRITIONAL INFORMATION
Chicken Stew with
Chicken Stew with
- Energy 196 (Kcal)
- Protein 23 (g)
HOW TO PREPARE
Chicken Stew with
Chicken Stew with
1
Place chicken pieces and water in a large saucepan. Bring to boil and skim froth as it appears.
2
Add cinnamon stick, MAGGI Less Salt Chicken Stock cubes, onions and tomato paste. Cover and simmer over low heat for 20 minutes.
3
Add rice, carrots, green beans, canned chickpeas and simmer for another 15 minutes or until rice is cooked.
4
Add zucchini and green peas then simmer for 5 minutes.
5
Stir in parsley and serve.
REVIEWS
Chicken Stew with