Braised Chicken with Vegetables
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
539
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 41.1 mg | (343 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 1,556 mg | (39 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 497 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (1.2 kg, ready to cook)
- 2 teaspoons curry and ground paprika
- 7 garlic cloves (coarsely chopped)
- 4 onions (coarsely chopped)
- 4 medium-sized potatoes (finely diced)
- 1 Red Bell pepper (cut into bite-sized pieces)
- 500 grams Tomatoes (blanched, skin removed, seeded and finely diced)
- 60 grams green Olives
- 6 Tbsps olive oil
- 2 bay leaves
- salt
- freshly ground peppers
Preparation steps
1.
Cut chicken into 8 pieces and rub with salt, pepper, curry and paprika. In a skillet, fry chicken pieces in hot olive oil on all sides. Remove from pan.
2.
Add onion to the fat remaining in the pan and cook until translucent. Add garlic, bay leaves, and prepared vegetables and fry briefly. Season with salt and pepper.
3.
Push vegetables to the sides of the pan and place chicken pieces in the middle. Mix in olives, cover and simmer about 40 minutes. Season to taste and serve.
