Braised Chicken Legs with Peppers in Tomato Sauce
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
371
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 900 mg | (23 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 2 garlic cloves
- 1 ½ yellow paprika
- 4 large Chicken legs
- Sea salt
- freshly ground peppers
- 3 Tbsps olive oil
- 800 grams peeled Tomatoes (canned)
- 2 sprigs rosemary
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F) convection. Peel onions and cut into wedges. Peel and halve garlic lengthwise.
2.
Rinse and halve bell pepper. Remove seeds and ribs and cut into strips. Rinse rosemary, shake dry and strip leaves from branches.
3.
Rinse chicken legs under running water, pat dry and cut each through the joint into drumstick and thigh. Season well with salt and pepper.
4.
Heat oil in a roasting pan. Sear chicken pieces. Crush tomatoes and add to pan along with bell pepper, onions and the garlic. Sprinkle chicken with rosemary.
5.
Bake chicken 40-45 minutes. Season with salt and pepper and serve hot. Serve with fresh crusty white bread, if desired.
