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Baked Chicken Kapama

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)265.7532
Energy (kCal)4427.8885
Carbohydrates (g)72.3416
Total fats (g)343.7558
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Arrange chicken in single layer in baking dish. | 2. Cover with lemon juice, salt and pepper. | 3. Let stand at room temperature 1 hour, turning occasionally. | 4. Heat oil with butter in heavy large skillet over medium-high heat. | 5. Drain chicken and pat dry. | 6. Brown in batches;return to baking dish. | 7. Tie all spices in cheesecloth. | 8. Stir tomatoes, water,wine and tomato paste into same skillet, scraping up brown bits. | 9. Add spice bag; reduce heat to medium and cook until sauce thickens, stirring occasionally, 40 minutes. | 10. Preheat oven to 350 degrees. | 11. Pour tomato mixture over chicken;cover with foil. | 12. Bake until chicken is tender, about 40 minutes. | 13. Discard spice bag and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fryer chicken 3 quartered 2896.8066 1.768 249.2886 201.6885
    lemon juice 3/4 cup 40.26 12.627 0.6405 0.4392
    salt black pepper ground - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    red chilies 2 - - - -
    allspice 1 tablespoon ground 15.78 4.3272 0.3654 0.5214
    oregano 1 teaspoon crumbled dried 2.65 0.6892 0.09 0.0428
    cinnamon 1 - - - -
    peppercorn 6 151.15200000000002 0.938 0.3216 16.4552
    clove 3 17.262 4.1284 0.3761 0.8190000000000001
    tomato 2 cans drained chopped 124.1379 27.5262 6.4768 1.0795
    water 1 cup 0.0 0.0 0.0 0.0
    white wine 1/2 cup - - - -
    tomato paste 1/4 cup 54.12 12.4806 2.8512 0.3102

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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