Spanish Chicken with Soft Peppers
(0 votes)
(0 votes)
Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
554
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 kcal | (26 %) | ||
| Protein | 59.28 g | (60 %) | ||
| Fat | 24.81 g | (21 %) | ||
| Carbohydrates | 13.39 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.26 g | (11 %) |
more nutritional values
| Vitamin A | 214.3 mg | (26,788 %) | ||
| Vitamin D | 0.29 μg | (1 %) | ||
| Vitamin E | 1.71 mg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 37.31 mg | (311 %) | ||
| Vitamin B₆ | 1.47 mg | (105 %) | ||
| Folate | 47.82 μg | (16 %) | ||
| Pantothenic acid | 2.13 mg | (36 %) | ||
| Biotin | 4.58 μg | (10 %) | ||
| Vitamin B₁₂ | 0.73 μg | (24 %) | ||
| Vitamin C | 101.49 mg | (107 %) | ||
| Potassium | 933.05 mg | (23 %) | ||
| Calcium | 61.58 mg | (6 %) | ||
| Magnesium | 80.33 mg | (27 %) | ||
| Iron | 2.89 mg | (19 %) | ||
| Iodine | 1.64 μg | (1 %) | ||
| Zinc | 2.49 mg | (31 %) | ||
| Saturated fatty acids | 6.52 g | |||
| Cholesterol | 164.91 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 chicken (drumsticks, thighs and legs all work well)
- 1 large Red pepper (deseeded and sliced)
- 1 large, green pepper (deseeded and sliced)
- 1 large, yellow Bell pepper (deseeded and sliced)
- 1 large onion (or 2 medium onions)
- 2 tablespoons olive oil
- 1 cup Bacon (cut into small lardons)
- 2 large garlic (chopped)
- 1 tablespoon tomato puree
- ½ teaspoon hot paprika
- 2 large tomatoes (cut into quarters)
- 1 ⅛ cups chicken stock
- ¾ cup dry white wine
- 3 tablespoons flat leaf parsley
- salt
- freshly milled Black pepper
Preparation steps
1.
Season the chicken joints well with salt and pepper. Preheat the oven to 180°C | 350F | gas 4.
2.
Heat 2 tablespoons olive oil in a large casserole and, when its spitting add the chicken pieces 2-3 at a time and brown on all sides, then remove and drain on kitchen paper towel.
3.
Add a little more oil to the casserole dish and then add the garlic and onion and sauté for a few minutes. When it begins to soften add the peppers to the pan and sauté for 5 minutes until they begin to brown on the edges.
4.
Add the lardons to the pan and mix these with the peppers and onion and cook for a further 2 minutes.
5.
Mix in the tomato puree and paprika into the pan, then pour in the wine and stock and add some seasoning. Bring to the boil then turn down to a simmer.
6.
Place the chicken on top of the peppers and onion. Add the tomatoes.
7.
Cover with a tight lid and cook in the oven for 1 hour until chicken is cooked through and golden and the stock/wine is reduced.
8.
Remove from the oven and stir the chopped parsley through the dish keeping a little back for garnish.
9.
Place the chicken on a bed of the peppers and onion, garnish with a little parsley and then serve.
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