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Spanish Chicken With Olives for the Crock Pot

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.6636
Energy (kCal)2385.5545
Carbohydrates (g)438.1607
Total fats (g)27.9409
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the beans, rice, onion, bell pepper, tomatoes with their liquid, water, garlic powder, saffron, cayenne and 1/3 cup of olives in a 4 quart crock pot. | 2. Place chicken on top; season with paprika and garlic pepper. | 3. Cover and cook on low for about 4 hours, until the chicken is cooked and rice is tender, but not mushy. | 4. Mix in the remaining olives and serve garnished with parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garbanzo bean 15 ounces rinsed drained 1607.4162 267.6901 87.0471 25.6846
    white rice 1 cup converted 675.25 147.9075 13.1905 1.2209999999999999
    onion 1 quartered sliced - - - -
    bell pepper 1 cut - - - -
    tomato 14 ounces diced peeled 91.2854 20.2415 4.7627 0.7938
    water 1/2 cup 0.0 0.0 0.0 0.0
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    saffron 1 pinch 0.1356 0.0286 0.005 0.0026
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    olive 2/3 cup chopped - - - -
    chicken breast half 4 boneless skinless boneless - - - -
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    garlic pepper seasoning 1/2 teaspoon - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

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



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