Chicken, NS as to part, stewed, skin eaten
Common food
Photo: Wikipedia
Stewed chicken (with skin) is a comforting, savory dish where chicken pieces are slowly simmered until the meat is fork-tender and the skin becomes soft and gelatinous. The stewing process infuses the meat with rich, savory flavors while the skin adds a layer of unctuous, melt-in-your-mouth texture. Nutritionally, it's a powerhouse of high-quality protein with a significant portion of its calories coming from the flavorful fats in the skin.
Calorie split: 49% protein · 0% carbs · 51% fat
↓ Full nutrition💚 Why it's loved
People adore stewed chicken for its deep, homestyle comfort flavor and the way the meat practically falls off the bone. The soft, flavorful skin is a prized part for many, adding richness and a sense of hearty, nostalgic home cooking across countless cultures.
⚠️ Watch-outs & how to enjoy it better
The skin significantly increases the saturated fat and calorie content, which may be a concern for those monitoring fat intake. To enjoy it mindfully, you can practice portion control by eating the skin as a garnish rather than the main event, or simply remove it before eating to reduce fat consumption. Pairing it with a large portion of non-starchy vegetables like steamed broccoli or a vinegar-based salad can balance the richness.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Provides essential vitamins and minerals like B vitamins, zinc, and selenium.
- The slow-cooking method can help break down connective tissue, making nutrients more bioavailable.
- A satisfying, low-carbohydrate meal option that promotes satiety.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The gelatin that makes stewed chicken skin so luxuriously soft is primarily collagen, which is derived from the connective tissues in the chicken's skin and joints during the slow simmering process.
Full nutrition (USDA data · scales with serving)
| Water | 64.3 g |
| Energy | 196 kcal |
| Protein | 23.6 g |
| Total lipid (fat) | 10.9 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 0.80 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 182 mg |
| Potassium, K | 258 mg |
| Sodium, Na | 356 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 25.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.16 mg |
| Niacin | 6.6 mg |
| Vitamin B-6 | 0.51 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 62.7 mg |
| Vitamin B-12 | 0.29 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 15.0 ug |
| Retinol | 15.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 9.0 ug |
| Vitamin E (alpha-tocopherol) | 0.36 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 0.40 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 2.2 g |
| SFA 18:0 | 0.56 g |
| Fatty acids, total monounsaturated | 4.4 g |
| MUFA 16:1 | 0.63 g |
| MUFA 18:1 | 3.6 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.1 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 113 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Latino, chicken and rice, entree, prepared — USDA does not publish this profile for Chicken.
| Tryptophan | 0.16 g |
| Threonine | 0.50 g |
| Isoleucine | 0.55 g |
| Leucine | 0.93 g |
| Lysine | 0.93 g |
| Methionine | 0.31 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.51 g |
| Tyrosine | 0.35 g |
| Valine | 0.62 g |
| Arginine | 0.80 g |
| Histidine | 0.40 g |
| Alanine | 0.68 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.58 g |
| Proline | 0.51 g |
| Serine | 0.47 g |
FAQ
Is stewed chicken with skin healthy?
It's a nutritious source of protein, vitamins, and minerals. The healthiness depends on context; the skin adds flavor and calories from fat. Enjoying it in moderation, perhaps with the skin removed, and paired with plenty of vegetables makes it part of a balanced diet.
How is stewed chicken different from roasted or grilled chicken?
Stewing involves simmering chicken in liquid, resulting in very tender, moist meat and a soft, gelatinous skin. Roasting or grilling uses dry heat, which creates a firmer texture and crispy, browned skin.
Why is my stewed chicken skin rubbery?
Rubbery skin often means it wasn't cooked long enough. For soft, edible skin, ensure the chicken is simmered gently at a low temperature for a sufficient time (often 45 minutes to over an hour, depending on the cut) to fully break down the collagen.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.96 kcal/g · 48% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.38 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.