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Spanish Chicken with Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)254.6594
Energy (kCal)3022.9235
Carbohydrates (g)29.2901
Total fats (g)203.1742
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In plastic bag, toss chicken with flour to coat. | 2. In large nonstick skillet, heat the oil over medium high heat. | 3. Brown chicken on both sides, for about 5 minutes per side. | 4. Transfer chicken to a plate. | 5. Reduce heat to medium. | 6. Add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes. | 7. Stir in wine and tomatoes. | 8. Nestle chicken in sauce and bring to a boil. | 9. Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, about 20- 25 minutes. | 10. Sprinkle with parsley right before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 3 lbs skinless 2896.8066 1.768 249.2886 201.6885
    purpose flour 3 tablespoons - - - -
    extra virgin olive oil 2 tablespoons - - - -
    red pepper 1 jar roasted drained sliced sweet - - - -
    prosciutto 2/3 cup diced - - - -
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    garlic 4 cloves minced 17.88 3.9672 0.7632 0.06
    thyme 1 tablespoon chopped 2.424 0.5868 0.1334 0.0403
    paprika 2 teaspoons 12.972000000000001 2.4835 0.6504 0.5929
    salt 1/4 teaspoon - - - -
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    white wine 1/3 cup - - - -
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    parsley 1/3 cup chopped 7.2 1.266 0.594 0.158

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



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