Iberian chicken bake

 

Iberian chicken bake
368 kcal

(0)

Difficulty:easy
Preparation:20 min
Ready in:65 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
368
18%
Protein
14 g
28%
Fat
17 g
21%
Added Sugar
0 g
0%
Carbohydrates
48 g
18%
Roughage
9 g
-
Saturates
2 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1chicken weighing approx. 1.2 kg, cleaned and prepared
2 teaspoonsCurry powder
2 teaspoonspaprika
6 clovesgarlic peeled
4onions roughly chopped
3 ⅓ cupspotatoes
1 cupchicken stock
2red peppers
3 ⅓ cupstomatoes
⅓ cupsgreen Olives stoned
4 tablespoonsolive oil
2bay leaves
salt
2red peppers
Parsley leaf (to garnish)

Directions

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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