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Ingredients
US|METRIC
10 SERVINGS
- 2 Tbsp. vegetable oil
- 1 cup chopped onion
- 2 lb. boneless, skinless chicken breasts (cut into 3/4-inch cubes)
- 2 Tbsp. amarillo paste
- 1 1/4 tsp. McCormick Garlic Salt
- 3/4 tsp. turmeric (McCormick®, Ground)
- 1/2 tsp. McCormick® Cumin Ground
- 4 cups potatoes (cubed peeled)
- 3 cups chicken stock (Kitchen Basics® Original)
- 1 1/2 cups frozen peas and carrots
- 2 Tbsp. chopped fresh mint
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Directions
- Heat oil in 5-quart Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until softened. Add chicken; cook and stir 5 to 7 minutes or until no longer pink. Add ají amarillo paste, garlic salt, turmeric and cumin; cook and stir 1 minute.
- Stir in potatoes and stock; bring to boil. Reduce heat to medium; simmer, uncovered, 15 minutes. Add peas and carrots; simmer 10 minutes longer or until vegetables are tender. Stir in mint. Serve with cooked white rice, if desired.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat0g |
Cholesterol60mg20% |
Sodium250mg10% |
Potassium740mg21% |
Protein23g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A40% |
Vitamin C30% |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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