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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 4- or 4 1/2-quart Dutch oven, brown chicken, half at a time, in hot olive oil over medium heat. | 2. Remove the chicken and set aside. | 3. Add onions and green peppers to drippings in Dutch oven; cook for 5 minutes, stirring occasionally. Spoon off fat. | 4. Return chicken to Dutch oven. | 5. Add eggplant, undrained tomatoes, sherry, lemon juice, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until chicken is tender and no longer pink. Serve in bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless cut	780.1798	0.0	94.5741	41.9573
chicken thigh	1	lb	boneless skinless cut	1993.2	3.5787	43.3974	200.3619
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	3		peeled cut	132.0	30.822	3.63	0.33
green pepper	2		cored deveined cut sweet	47.6	11.0432	2.0468	0.4046
eggplant	1		peeled cut	-	-	-	-
tomato	1	can	undrained cut	62.068999999999996	13.7631	3.2384	0.5397
sherry	1	cup		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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