Spanish Chicken Stew

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Spanish Chicken Stew
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
487
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie487 cal.(23 %)
Protein40 g(41 %)
Fat34 g(29 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin K9.7 μg(16 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.6 mg(172 %)
Vitamin B₆0.6 mg(43 %)
Folate43 μg(14 %)
Pantothenic acid1.8 mg(30 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C17 mg(18 %)
Potassium626 mg(16 %)
Calcium60 mg(6 %)
Magnesium67 mg(22 %)
Iron4.2 mg(28 %)
Iodine4 μg(2 %)
Zinc3.4 mg(43 %)
Saturated fatty acids9.4 g
Uric acid265 mg
Cholesterol183 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
¼ cup olive oil
4 Chicken legs
1 medium onion (finely sliced)
2 red peppers (chopped)
0.333 cup ham (chopped)
¼ cup sherry
2 large Plum tomato (chopped)
½ cup green Olives
2 ½ cups chicken stock
salt
peppers
How healthy are the main ingredients?
hamOliveolive oilonionsalt

Preparation steps

1.
In a large heatproof casserole dish, heat the olive oil over a medium-high heat and sear the chicken legs until golden all over.
2.
Remove and drain to one side on a plate lined with kitchen paper.
3.
Add the onion to the dish and fry for 4-5 minutes, stirring occasionally. Add the chopped peppers and ham and cook for a further 2-3 minutes.
4.
Deglaze the pan with the sherry, stirring the base and sides well to dissolve any residue.
5.
Add the chicken legs back to the dish along with the tomato and olives and cover with the chicken stock. Bring to the boil, then reduce to a simmer.
6.
Cover the dish and lower to a simmer, cooking the chicken gently for 25-35 minutes until cooked and tender.
7.
Adjust the seasoning once the chicken is cooked, then spoon into serving bowls.

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