Braised Chicken with Bell Peppers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
434
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.6 mg | (322 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 473 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (around 1.2 kg)
- salt (pepper)
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 small chili pepper
- ¼ l Spanish white wine
- 200 grams Olives (stuffed with red peppers)
- 300 grams red Bell pepper
- 1 tsp dried thyme
Preparation steps
1.
Rinse the chicken, pat dry and cut into eight parts. Rub the chicken down with with salt and pepper. Peel and crush the garlic and rub it on the chicken.
2.
Heat the olive oil in a large saucepan and add the chiles. Add the chicken pieces and fry until brown on all sides. Deglaze with the white wine and add the olives. Cover and simmer for about 30 minutes on low heat.
3.
Cut the bell peppers in half, rinse, remove the seeds, and cut into thin strips. Add the bell peppers to the chicken 10 minutes before it has finished cooking. Season with thyme salt and pepper. Serve with white bread.
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