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Spanish Chicken Supper

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)147.1643
Energy (kCal)1312.7117
Carbohydrates (g)31.8629
Total fats (g)64.7493
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat coals or gas grill for direct heat. Mix potatoes, bell peppers, onion, olives and tomatoes in large bowl. | 2. Stir in flour, 2 teaspoons of the chili powder, and 1/2 teaspoons of the salt. Spoon mixture into large heavy-duty aluminum foil bag. | 3. Sprinkle remaining 1 teaspoons chili powder and 1/2 teaspoons salt over chicken. Arrange chicken on top of vegetables. Double-fold open end of bag. Slide foil bag onto cookie sheet to carry to grill. | 4. Slide foil bag onto grill. Grill 4 to 5 inches from medium-high heat about 20 minutes or until potatoes are tender and chicken is no longer pink in center. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 3 unpeeled cut - - - -
    green pepper 2 cups chopped 59.6 13.8272 2.5628 0.5066
    onion 1 chopped 60.0 14.01 1.65 0.15
    pimento olive 12 stuffed chopped - - - -
    tomato garlic 1 can diced undrained - - - -
    purpose flour 1 tablespoon - - - -
    chili powder 3 teaspoons 22.842 4.0257 1.0903 1.1567
    salt 1 teaspoon - - - -
    chicken breast 1 1/2 1/2 breaded 1170.2697 0.0 141.8612 62.93600000000001

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



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