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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 large plastic bag combine flour, salt and cayenne pepper. Add chicken, a few pieces at a time, shaking to coat. | 2. In a large Dutch oven cook chicken in hot oil over medium high heat about 10 minutes or until lightly browned, turning to brown evenly. | 3. Add undrained tomatoes, potatoes, onion, olives, wine, capers, herbs and garlic. Bring to a boil; reduce heat. | 4. Simmer, covered, for 35-40 minutes until chicken is no longer pink. | 5. Transfer chicken to a serving dish. Cover and keep warm. | 6. In a small bowl combine the water and cornstarch; stir into tomato mixture. | 7. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes longer. Pour tomato mixture over the chicken to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3			-	-	-	-
purpose flour	1/4	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
tomato	1	can	undrained cut	62.068999999999996	13.7631	3.2384	0.5397
potato	4	cups	cut	462.0	104.94	12.3	0.54
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
olive	1/2	cup	pitted ripe	-	-	-	-
red wine	1/2	cup		-	-	-	-
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
basil	1	teaspoon	crushed	0.2032	0.0234	0.0278	0.0057
oregano	1/2	teaspoon	crushed dried	1.325	0.3446	0.045	0.0214
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cold water	1	tablespoon		0.0	0.0	0.0	0.0
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027

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