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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using steel blade, chop parsley fine; reserve. | 2. Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped. Reserve. | 3. Using steel blade, with on/off turns, chop onions fine, 1 at a time (4 quarters). Drop garlic through feed tube while chopping second onion. Drain as necessary and reserve. | 4. Clean work bowl. | 5. Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh). Reserve. | 6. In large skillet, over moderate flame, saute onions and garlic until golden. | 7. Add tomatoes, orange juice and 1/4 cup of the chopped parsley. | 8. Cover and cook over low heat until sauce thickens, about 30 minutes. Correct seasoning to taste. | 9. *** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***. | 10. Preheat oven to 350 degrees Fahrenheit. | 11. Pour sauce over chicken and sprinkle with chopped orange rind. Cover and bake 20 minutes. | 12. *** To freeze, prepare up to this point, let cool before freezing. To reheat, place in preheated oven and bake approximately 30 minutes. ***. | 13. To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian parsley	1	cup	loosely-packed	806.9352	0.0	179.5204	4.5333
orange	2		cut rind	3.525	0.8812	0.0705	0.009000000000000001
onion	2		peeled quartered	88.0	20.548000000000002	2.42	0.22
garlic clove	2			806.9352	0.0	179.5204	4.5333
tomato	6	ounces	peeled seeded quartered canned drained	39.1223	8.6749	2.0412	0.3402
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
frying chicken	2	pounds	quartered	806.9352	0.0	179.5204	4.5333
orange juice	1 1/2	cups		167.4	38.688	2.6039999999999996	0.7440000000000001
lemon	1/2			0.6404	0.2058	0.0243	0.0066

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