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Iberian Chicken Bake

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Iberian Chicken Bake
368
calories
Calories
0
Print
easy
Difficulty
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Nutritions
1 serving contains
Fat16.9 g
Saturated Fat Acids2.38 g
Protein14.16 g
Roughage9.22 g
Sugar added0 g
Calorie368
Carbohydrates/g47.75
Cholesterol/mg18.27
Vitamin A/mg168.37
Vitamin D/μg0.02
Vitamin E/mg1.3
Vitamin B₁/mg0.27
Vitamin B₂/mg0.14
Niacin/mg7.4
Vitamin B₆/mg0.75
Folate/μg71.38
Pantothenic acid/mg0.58
Biotin/μg9.35
Vitamin B₁₂/μg0.07
Vitamin C/mg98.3
Potassium/mg1,266.05
Calcium/mg119.83
Magnesium/mg62.58
Iron/mg3.95
Iodine/μg3.59
Zinc/mg1.1
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1
chicken (weighing approx. 1.2 kg, cleaned and prepared)
2 teaspoons
2 teaspoons
6 cloves
garlic (peeled)
4
onions (roughly chopped)
3.333 cups
1 cup
2
3.333 cups
0.333 cup
green Olives (stoned)
4 tablespoons
2
freshly ground peppers
Parsley leaf (to garnish)
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Preparation

Preparation steps

Step 1/5
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.
Step 2/5
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.
Step 3/5
Sweat the onions in the oil until translucent. Add the garlic, bay leaves and potatoes and sweat briefly. Add the stock.
Step 4/5
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.
Step 5/5
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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