Spanish Chicken with Soft Peppers

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Spanish Chicken with Soft Peppers
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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)
Calorie554 kcal(26 %)
Protein59.28 g(60 %)
Fat24.81 g(21 %)
Carbohydrates13.39 g(9 %)
Sugar added0 g(0 %)
Roughage3.26 g(11 %)
Vitamin A214.3 mg(26,788 %)
Vitamin D0.29 μg(1 %)
Vitamin E1.71 mg(14 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin37.31 mg(311 %)
Vitamin B₆1.47 mg(105 %)
Folate47.82 μg(16 %)
Pantothenic acid2.13 mg(36 %)
Biotin4.58 μg(10 %)
Vitamin B₁₂0.73 μg(24 %)
Vitamin C101.49 mg(107 %)
Potassium933.05 mg(23 %)
Calcium61.58 mg(6 %)
Magnesium80.33 mg(27 %)
Iron2.89 mg(19 %)
Iodine1.64 μg(1 %)
Zinc2.49 mg(31 %)
Saturated fatty acids6.52 g
Cholesterol164.91 mg

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
How healthy are the main ingredients?
olive oilparsleychickenoniongarlictomato

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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