Spanish Chicken with Soft Peppers
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
2673
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,673 cal. | (127 %) | ||
| Protein | 479 g | (489 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 305.5 mg | (2,546 %) | ||
| Vitamin B₆ | 11.1 mg | (793 %) | ||
| Folate | 260 μg | (87 %) | ||
| Pantothenic acid | 17.3 mg | (288 %) | ||
| Biotin | 46.2 μg | (103 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 5,811 mg | (145 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 570 mg | (190 %) | ||
| Iron | 23.4 mg | (156 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 21.7 mg | (271 %) | ||
| Saturated fatty acids | 29.4 g | |||
| Uric acid | 3,653 mg | |||
| Cholesterol | 1,294 mg | |||
| Complete sugar | 7 g |
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 Tbsps olive oil
- 1 cup Bacon (cut into small lardons)
- 2 large garlic cloves (chopped)
- 1 Tbsp tomato puree
- ½ tsp hot paprika
- 2 large Tomatoes (cut into quarters)
- 1 ⅛ cups chicken stock
- ¾ cup dry white wine
- 3 Tbsps 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.
