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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all the spices and then combine them with the 1/4 cup of flour. Put 2 tablespoons of the spiced flour into a large ziptop bag along with the chicken and shake to coat. | 2. Heat the olive oil in a skillet and cook chicken pieces till lightly browned (3-4 minutes per side). Remove to a plate when cooked. | 3. In same pan, sautee the peppers, onion and garlic and cook slightly. Add the tomatoes and heat through. | 4. In a bowl with a lid (I used my blender), combine the cold chicken broth with the leftover flour mixture and then add to the veggies. Stir well. Add cooked chicken back in and let simmer for 10-15 minutes. Sauce should thicken as the liquid comes to a gentle boil. | 5. We served it over yellow rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
salt	1	teaspoon	used	-	-	-	-
chicken	1 1/2	1/2	boneless skinless cut	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
bell pepper	1		cut	-	-	-	-
onion	1		cut	60.0	14.01	1.65	0.15
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
tomato	1	can	diced used roasted	62.068999999999996	13.7631	3.2384	0.5397
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
red pepper flake	1/2	teaspoon	crushed	-	-	-	-

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