Spanish Chicken Stew
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
487
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 626 mg | (16 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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