Chicken with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,063 cal. | (51 %) | ||
| Protein | 123.34 g | (126 %) | ||
| Fat | 37.31 g | (32 %) | ||
| Carbohydrates | 60.83 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.03 g | (33 %) |
| Vitamin A | 253.97 mg | (31,746 %) | ||
| Vitamin D | 0.16 μg | (1 %) | ||
| Vitamin E | 1.36 mg | (11 %) | ||
| Vitamin B₁ | 0.62 mg | (62 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 62.58 mg | (522 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 106.59 μg | (36 %) | ||
| Pantothenic acid | 4.71 mg | (79 %) | ||
| Biotin | 8.59 μg | (19 %) | ||
| Vitamin B₁₂ | 1.32 μg | (44 %) | ||
| Vitamin C | 146.44 mg | (154 %) | ||
| Potassium | 2,914.63 mg | (73 %) | ||
| Calcium | 149.32 mg | (15 %) | ||
| Magnesium | 168.68 mg | (56 %) | ||
| Iron | 9.48 mg | (63 %) | ||
| Iodine | 1.64 μg | (1 %) | ||
| Zinc | 7.91 mg | (99 %) | ||
| Saturated fatty acids | 10.84 g | |||
| Cholesterol | 346.93 mg |
Ingredients
- Ingredients
- 1 Roasted Chicken (about 1.8 kg)
- salt
- freshly ground peppers
- 1 kilogram potatoes
- 1 red Bell pepper
- 1 green Bell pepper
- 1 yellow Bell pepper
- 1 garlic clove
- 1 large onion
- 4 Beefsteak tomato
- 2 Tbsps Lard (or butter)
- 125 milliliters Chicken broth
- 2 bay leaves
Preparation steps
Rinse chicken, pat dry and rub with salt and pepper.
Peel and quarter the potatoes lengthwise. Place in cold water.
Rinse and halve bell peppers, then halve and remove ribs and seeds. Finely chop peppers. Peel garlic and onion and cut onion into eighths. Blanch tomatoes, then peel, quarter, core and dic.
Heat the lard Ior butter) in a roasting pan. Cook garlic briefly and then remove. Cook chicken until browned all over, then pour in the stock. Add bay leaves and onion. Bake in a preheated oven at 200°C (approximately 400°F). Cook for 30 minutes, basting occasionally with the pan juices.
Dry the potatoes and add to the chicken. Drizzle with a little sauce and cook for 30 minutes. Add the peppers and tomatoes and cook for another 10 minutes. Season with salt and pepper and serve.
