Iberian Chicken Bake

Name: Iberian Chicken Bake
Total time: 1 h 5 min
Yield: 4
Cuisine: European, Spanish
Ingredients: 1 chicken (weighing approx. 1.2 kg, cleaned and prepared); 2 teaspoons Curry powder; 2 teaspoons paprika; 6 cloves garlic (peeled); 4 onions (roughly chopped); 3.333 cups potatoes; 1 cup chicken stock; 2 red peppers; 3.333 cups tomatoes; 0.333 cup green Olives (stoned); 4 tablespoons olive oil; 2 bay leaves; salt; freshly ground peppers; Parsley leaf (to garnish)

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Health Score:

8,1 / 10

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 1 hr 5 min.

Ready in

Calories:

368

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

How healthy are the main ingredients?

chicken garlic tomato

Ingredients

for

servings

Ingredients: 1
chicken (weighing approx. 1.2 kg, cleaned and prepared); 2 teaspoons
Curry powder; 2 teaspoons
paprika; 6 cloves
garlic (peeled); 4
onions (roughly chopped); 3.333 cups
potatoes; 1 cup
chicken stock; 2
red peppers; 3.333 cups
tomatoes; 0.333 cup
green Olives (stoned); 4 tablespoons
olive oil; 2
bay leaves; salt; freshly ground peppers; Parsley leaf (to garnish)

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Preparation steps

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.

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.

Sweat the onions in the oil until translucent. Add the garlic, bay leaves and potatoes and sweat briefly. Add the stock.

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.

Baste the meat frequently with the liquid during cooking. Finally season to taste with salt and pepper and serve garnished with parsley.