Spanish-Style Braised Chicken Legs
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
928
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 928 cal. | (44 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 31.8 mg | (265 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 1,221 mg | (31 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 26.8 g | |||
| Uric acid | 353 mg | |||
| Cholesterol | 283 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Chicken legs
- 1 onion
- 2 garlic cloves
- 2 red and green Bell pepper
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 150 grams Bacon
- 400 grams crushed Tomatoes (packaged)
- 2 Tbsps ground paprika
- 1 Tbsp freshly chopped oregano
Preparation steps
1.
Rinse chicken and pat dry. Peel onion and garlic and chop finely. Rinse, halve and remove seeds and ribs from bell peppers. Cut bell peppers into strips.
2.
Heat the oil in a skillet, season the chicken with salt and pepper and saute until golden brown. Remove and set aside. Add the lardons and cook 1 minute. Add the onion and garlic and cook 2 minutes longer. Add the bell peppers, sauté briefly and mix in the tomatoes. Season with salt and pepper and place the chicken on top.
3.
Sprinkle with paprika, cover and simmer gently until the chicken is cooked through, about 30 minutes. Add more liquid if necessary. Sprinkle with oregano and season with salt and pepper.
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