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Frango à Moda Do Alentejana (Chicken With Potatoes and Ga

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.76
Energy (kCal)1018.72
Carbohydrates (g)14.944
Total fats (g)108.16
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425°F. | 2. Place chicken pieces, quartered potatoes and onion slices in a greased oven proof casserole dish. | 3. Salt and pepper to taste. | 4. Sprinkle with the olive oil and the UNPEELED garlic cloves. | 5. Bake at 425 F for 20 minutes, then reduce temperature to 375 F and continue baking for 45 more minutes until meat and potatoes are golden brown and done and the garlic is cross. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 cut - - - -
    potato 2 quartered - - - -
    onion 1 sliced 64.0 14.944 1.76 0.16
    rosemary sprig 20 - - - -
    salt - - - -
    pepper - - - -
    olive oil 8 tablespoons 954.72 0.0 0.0 108.0
    garlic clove 20 unpeeled - - - -

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



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