Iberian Chicken Bake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
368
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 368 kcal | (18 %) | ||
| Protein | 14.16 g | (14 %) | ||
| Fat | 16.9 g | (15 %) | ||
| Carbohydrates | 47.75 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.22 g | (31 %) |
more nutritional values
| Vitamin A | 168.37 mg | (21,046 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.75 mg | (54 %) | ||
| Folate | 71.38 μg | (24 %) | ||
| Pantothenic acid | 0.58 mg | (10 %) | ||
| Biotin | 9.35 μg | (21 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 98.3 mg | (103 %) | ||
| Potassium | 1,266.05 mg | (32 %) | ||
| Calcium | 119.83 mg | (12 %) | ||
| Magnesium | 62.58 mg | (21 %) | ||
| Iron | 3.95 mg | (26 %) | ||
| Iodine | 3.59 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.38 g | |||
| Cholesterol | 18.27 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel and dice the potatoes. Wash, halve, deseed and roughly dice the peppers. Drop the tomatoes into boiling water for a few seconds, then skin, quarter, deseed and dice.
2.
Joint the chicken into 8 pieces and rub with salt, pepper, curry powder and paprika. Heat the oil in a flameproof dish and quickly brown the chicken pieces on all sides. Take the meat out of the dish.
3.
Sweat the onions in the oil until translucent. Add the garlic, bay leaves and potatoes and sweat briefly. Add the stock.
4.
Add the chicken pieces to the dish, season with salt and pepper and cook in an oven preheated to 180°C | 350F | gas 4 for about 20 minutes. Then add the peppers, tomatoes and olives and cook for a further 15-20 minutes, until everything is done.
5.
Baste the meat frequently with the liquid during cooking. Finally season to taste with salt and pepper and serve garnished with parsley.
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