Italian Pepper and Chicken Stew
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.7 mg | (331 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 486 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken
- 1 onion
- 2 cloves garlic cloves
- 1 green Bell pepper
- 1 red pepper
- 1 Tbsp tomato puree
- 1 Tbsp sweet paprika
- 2 cups chopped Tomatoes (tin)
- ⅜ cup Red wine
- ⅔ cup chicken stock
- 2 sprigs oregano
- salt
- freshly ground peppers
Preparation steps
1.
Wash the chicken, pat dry and divide into pieces.
2.
Peel and chop the onion and garlic. Wash the peppers, cut in half, remove the seeds and cut into strips.
3.
Fry the chicken in a little hot oil until golden brown. Remove from the pan. Saute the garlic, onion and peppers, then stir in the tomato puree and paprika powder. Deglaze with red wine and reduce. Now add the chopped tomatoes and pour in the stock. Place the chicken pieces on the top and the oregano sprigs into the sauce. Cover and braise over a low heat for approx. 30 minutes. Reduce if required or add stock.
4.
Season with salt and pepper and serve.
