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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 Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat. | 2. Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate. | 3. Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes. | 4. If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot. | 5. Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste. | 6. Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes. | 7. Discard bay leaf, serve hot over cooked pasta or rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		-	-	-	-
chicken thigh	1 1/2	1/2	boneless skinless	2989.8	5.367999999999999	65.0961	300.5428
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
yellow bell pepper	2		seeds sliced	-	-	-	-
red bell pepper	2		sliced	-	-	-	-
onion	1	cup	sliced	64.0	14.944	1.76	0.16
garlic clove	10		crushed	-	-	-	-
tomato	28	ounces	canned crushed	182.5707	40.4831	9.5254	1.5876
spanish olive	1/4	cup	pitted quartered	-	-	-	-
bay leaf	1			-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
water	1/2	cup		0.0	0.0	0.0	0.0
salt				-	-	-	-
black pepper				-	-	-	-

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