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Vegetarian Spanish "chicken" With Peppers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.0456
Energy (kCal)119.6309
Carbohydrates (g)26.2804
Total fats (g)1.1893
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In plastic bag, toss veggie chicken with flour to coat. | 2. In large nonstick skillet, heat the oil over medium high heat. | 3. Brown chicken on all sides, tossing often, for about 2 minutes per side. | 4. Transfer veggie chicken to a plate. | 5. Reduce heat to medium. | 6. Add red peppers, 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 veggie chicken in sauce and bring to a boil. | 9. Reduce heat, cover and simmer, occasionally spooning sauce over veggie chicken, for about 15 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)
    vegetarian chicken 2 cups - - - -
    purpose flour 3 tablespoons - - - -
    extra virgin olive oil 2 tablespoons - - - -
    red pepper 1 jar roasted drained sliced sweet - - - -
    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 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    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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