Spanish Chicken and Veggie Dish

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Spanish Chicken and Veggie Dish
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
287
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie287 kcal(14 %)
Protein11.36 g(12 %)
Fat11.24 g(10 %)
Carbohydrates42.49 g(28 %)
Sugar added0 g(0 %)
Roughage7.21 g(24 %)
Vitamin A144.05 mg(18,006 %)
Vitamin D0.01 μg(0 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.12 mg(11 %)
Niacin6.18 mg(52 %)
Vitamin B₆0.57 mg(41 %)
Folate59.86 μg(20 %)
Pantothenic acid0.77 mg(13 %)
Biotin6.35 μg(14 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C72.05 mg(76 %)
Potassium1,034.56 mg(26 %)
Calcium72.95 mg(7 %)
Magnesium56.54 mg(19 %)
Iron2.72 mg(18 %)
Iodine1.86 μg(1 %)
Zinc1.05 mg(13 %)
Saturated fatty acids1.58 g
Cholesterol12.18 mg
Author of this recipe:

Ingredients

for
6
Ingredients
1
whole chicken (about 1.5kg|3 pounds)
salt (to taste)
freshly ground Black pepper (to taste)
2 teaspoons
2 teaspoons
4 tablespoons
4
Red onions (peeled and roughly chopped)
6 cloves
garlic (peeled and minced)
2
20 ounces
potatoes (peeled cut into a large dice)
1 ⅛ cups
2
red peppers (rinsed; trimmed and chopped)
20 ounces
tomatoes (rinsed; seeded and diced)
2 cups
frozen Corn kernel (thawed)
fresh Baby greens (to garnish)
How healthy are the main ingredients?
chickensaltolive oilgarlictomato

Preparation steps

1.
Preheat the oven to 350ºF / 180ºC.
2.
Rinse the chicken inside and out under cold running water and pat dry with paper towels. Joint the chicken into 8 pieces and rub with salt, pepper, curry powder and paprika. Heat the oil in an oven-proof dish and quickly brown the chicken pieces on all sides. Remove the chicken from 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 a preheated oven for about 20 minutes. Add the peppers, tomatoes and corn and cook for an additional 15 to 20 minutes, or until the chicken and vegetables are cooked through. Baste the chicken frequently with pan juices during cooking. Divide among plates, season to taste with salt and pepper and serve garnished with fresh baby greens.