Pineapple Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 50.64 g | (52 %) | ||
| Fat | 23.08 g | (20 %) | ||
| Carbohydrates | 37.67 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.03 g | (17 %) |
| Vitamin A | 127.3 mg | (15,913 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 23.04 mg | (192 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 65.1 μg | (22 %) | ||
| Pantothenic acid | 3.01 mg | (50 %) | ||
| Biotin | 1.99 μg | (4 %) | ||
| Vitamin B₁₂ | 0.78 μg | (26 %) | ||
| Vitamin C | 159.53 mg | (168 %) | ||
| Potassium | 960.07 mg | (24 %) | ||
| Calcium | 74.16 mg | (7 %) | ||
| Magnesium | 86.61 mg | (29 %) | ||
| Iron | 3.19 mg | (21 %) | ||
| Iodine | 1.34 μg | (1 %) | ||
| Zinc | 4.64 mg | (58 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Cholesterol | 275.38 mg |
Ingredients
- Ingredients
- 4 Chicken legs
- salt
- freshly ground peppers
- sweet ground paprika
- 1 onion
- 2 garlic cloves
- 1 walnut sized pc fresh ginger
- 1 orange Bell pepper
- 1 Red Bell pepper
- 2 Tbsps clarified butter
- 2 sprigs small rosemary
- 125 milliliters hot Chicken broth
- 1 small Pineapple
- 1 tsp cornstarch
Preparation steps
Rinse the chicken and pat dry. Rub with salt, pepper and paprika. Peel the onion, garlic and ginger. Cut the onion into slices. Chop the garlic, ginger and press through a garlic press. Rinse, trim and cut the peppers into cubes. Heat the clarified butter in a roasting pan and brown the chicken in it.
Then place in an oven preheated to 175°C (approximately 350°F) and braise for about 20 minutes. Remove the chicken, and sauté the onion, garlic, ginger, pepper and rosemary in the pan drippings 3 minutes. Pour in the hot broth. Place the chicken on the peppers and braise in the oven 10 more minutes.
Meanwhile, peel the pineapple and remove the core. Cut the pineapple into quarters and the cut flesh into 0.5 cm (approximately 1/4 inch) thick slices. Add to the chicken and cook everything 10 more minutes. Keep the chicken warm. Bring the vegetables to a boil oil on the stove, mix the cornstarch with a little water until smooth, stir into the vegetables and cook until thickened. Serve vegetables and sauce with the chicken.
