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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautée the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade. | 2. Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry). | 3. For easier cooking and serving, you can cut chicken up in pieces. | 4. before marinating. You can add peeled and diced potatoes if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1			-	-	-	-
lemon	1	1		1.2808	0.4116	0.0486	0.0132
salt	1	teaspoon		-	-	-	-
garlic clove	3		mashed	-	-	-	-
white wine	1/2	cup		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
laurel leaf	1			-	-	-	-
oil lard	3	tablespoons		345.6	0.0	0.0	38.4
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094

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