Chicken, Pepper and Potato Stew
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
552
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 44.2 mg | (368 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,741 mg | (44 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 543 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (approx. 1.6 kg, cut into 8-12 pieces)
- 2 Tbsps olive oil
- 2 onions (diced)
- 2 cloves garlic cloves (diced)
- 2 red peppers (sliced)
- 1 tsp paprika
- 1 cup dry white wine
- 8 Tomatoes (skinned and diced)
- 1 bay leaf
- 3 sprigs thyme
- ½ cup ham (e. g. Serrano, cut into strips)
- 3 ½ cups small, waxy potatoes
- ⅔ cup large green olives (pitted, drained)
- 1 Tbsp fresh parsley
Preparation steps
1.
Season the chicken with salt and ground black pepper and fry in a braising pot in hot oil on all sides. remove from the pot and fry the onions and garlic. Add the peppers and paprika, fry for a few minutes then deglaze with the wine.
2.
Add the tomatoes, bay leaf, thyme, ham, potatoes, olives and the chicken and season with salt and ground black pepper. Cover and braise for around 45 minutes stirring occasionally.
3.
Before serving, season to taste, remove the bay leaf and thyme and garnish with parsley.
