Dinner

Stewed Chicken Thighs with Carrots is for Dinner.

Stewed Chicken Thighs with Carrots takes 20 minutes to prepare.

Stewed Chicken Thighs with Carrots takes 45 minutes to cook.

Stewed Chicken Thighs with Carrots makes 10 servings.

The ingredients for Stewed Chicken Thighs with Carrots are:

Pimento
Ginger
Garlic
Onion
Chives
Ketchup
Black Pepper
Salt Substitute
Mrs. Dash seasonings
Water
Chicken stock
Parsley
Thyme
Angostura Bitters
Worchestershire Sauce
Olive Oil
Brown Sugar
10 Boneless, Skinless, Chicken Thighs
2 cleaned chopped Carrots

Here is how you make Stewed Chicken Thighs with Carrots:

Chop the chives and set aside.Chop the onion and cleaned carrots.Rinse and season the chicken for at least one 1 hour, Use fresh lime juice, herbs, black pepper and angostura bitters and some onion.Grate the ginger and set aside.Heat 2 tbsp of olive oil in a pressure cooker.Add in 1 tbsp of brown sugar. When it starts ot bubble add in the chopped pimento, sliced garlic, grated ginger to the pot.Stir mixture but do not let in burnAdd in the chicken, carrots, onions, chives, seasonings, water, some stock and the ketchup.Close the pressure cooker and cook for about 45 minutes or until tender and cooked.Serving Size: makes 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user AYAHEART.

The nutritional information for Stewed Chicken Thighs with Carrots is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 139.5

• Total Fat: 5.6 g
• Cholesterol: 57.3 mg
• Sodium: 121.8 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 1.6 g
• Protein: 14.3 g

The dietary needs meet for Stewed Chicken Thighs with Carrots is Low Fat