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Ingredients
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1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
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2 cups water (Optional)
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¼ cup lemon juice
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3 cups chopped Bermuda onion
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3 tablespoons butter
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½ teaspoon cayenne pepper
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1 teaspoon paprika
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½ teaspoon ground black pepper
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¼ teaspoon ground ginger
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1 cup water, or as needed (Optional)
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2 tablespoons all-purpose flour (Optional)
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2 tablespoons water (Optional)
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8 hard-boiled eggs, peeled
Directions
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Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
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Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.
Nutrition Facts (per serving)
498 | Calories |
41g | Fat |
9g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 498 | |
% Daily Value * | |
Total Fat 41g | 53% |
Saturated Fat 13g | 67% |
Cholesterol 284mg | 95% |
Sodium 152mg | 7% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 22g | 44% |
Vitamin C 8mg | 9% |
Calcium 57mg | 4% |
Iron 2mg | 11% |
Potassium 288mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.