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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub the garlic all over the chicken, then season with salt; cover and refrigerate for one hour to marinate. | 2. Using a large skillet, heat the oil, over medium high heat; scrape the garlic from the chicken pieces, then brown them on both sides for about 10 minutes. | 3. Transfer chicken to a platter while you prepare the sauce. | 4. Reduce the heat to low and cook the onion, stirring occasionally, until very tender, about 10 minutes; add the peppers and white wine, simmering and scraping any browned bits from the bottom of the skillet. | 5. Return the chicken, and any accumulated juices, to the skillet, cover partially, and continue to cook, over low heat, until the chicken is tender and cooked through, about 30 minutes; transfer the chicken to a clean serving platter, spooning the sauce on top to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	1 1/2	1/2		2989.8	5.367999999999999	65.0961	300.5428
garlic clove	2		sliced	-	-	-	-
kosher salt				-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
piquillo pepper	1	jar	drained	-	-	-	-
white wine	1	cup		-	-	-	-

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