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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the chicken and pat it dry. Heat half of the oil in deep skillet and add the chicken, brown on both sides, about 8 minutes per side. | 2. Add salt, pepper, the cloves and the bay leaves. Add the wine, cover and to cook over low heat until chicken is tender, about 35 minutes. (If the chicken begins to dry, add just a little bit of water). | 3. Heat the remaining oil in separate oven-proof saucepan, fry the onion and garlic for 5 minutes on low heat. Add one of the peppers and the tomatoes, and to continue frying 10 minutes more. Incorporate the chicken and the broth, (calculating double volume to that of the rice) and when it begins to boil, to add the rice. | 4. Cook ton high heat, uncovered, unti rice is about half-way cooked, about 10 minutes approximately. Meanwhile, heat the oven to 350 degrees. Place the chicken, loosely covered, so that it finishes cooking approximately for 10 minutes. | 5. Garnish with remaining peppers and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1			678.95	141.0625	13.949000000000002	5.92
chicken	2	lbs		1949.3378	0.0	168.6404	136.5443
tomato	4			160.8396	34.7592	7.8633	1.7871
red pepper	3		roasted chopped	3.75	0.8259	0.1753	0.0412
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
beef broth	6	cups		100.8	0.5760000000000001	16.416	3.168
white wine	1	cup		-	-	-	-
bay leaf	2			-	-	-	-
clove	2	cloves		-	-	-	-
olive oil	7	tablespoons		835.38	0.0	0.0	94.5
salt pepper				-	-	-	-

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