Recipe: Stewed Chicken

Feb 3, 2011

Servings: 12


  • 12 chicken thighs and/or legs, or 6 whole chicken breasts, halved
  • 1 16-ounce can tomatoes
  • 3 onions, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic
  • 3 teaspoons curry powder
  • 2 tablespoons unsalted butter
  • ¼ teaspoon black pepper
  • 3 potatoes, dialyzed*


Brown chicken, onion and garlic in butter until chicken is no longer pink. Transfer to a large pot and stir in remaining ingredients. Add enough water to prevent sticking. Cover and simmer about 45 minutes or until done.

*Note: To achieve low potassium level per serving, avoid consuming tomatoes, potatoes and broth.

*Dialyzed potatoes contain less potassium than regular potatoes. To prepare, peel and dice the potatoes, then soak them in cold water for 6 to 8 hours or overnight. Drain the potatoes and rinse them well. This procedure can remove approximately 1/3 to 1/2 of the potassium.

Nutrient analysis for 1/12 of recipe:
Calories 168
Fat 6 g
Phosphorus 142 mg
Potassium 42 mg
Protein 16 g
Sodium 111 mg

Categories: Recipes