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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat. Season the chicken pieces with salt then, working in batches, brown them on all sides. Transfer the chicken to a platter and set aside. | 2. Add the ¼ cup of olive oil to the same pot, and when the oil is hot, add the onions and peppers. Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes. Add 1 tablespoon of water if the onions start to burn. Add the garlic and cook for 5 more minutes. Then add the white wine and cook until it evaporates, 4 to 5 minutes. | 3. Add the jamón and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimentón, tomato sauce, rosemary, bay leaf and the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone. Season to taste with salt before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
chicken leg	4			3880.5421	3.0827	296.8433	289.2273
chicken thigh	4			7972.8	14.3148	173.5896	801.4476
chicken drumstick	4			7972.8	14.3148	173.5896	801.4476
salt				-	-	-	-
spanish onion	4	cups	diced	-	-	-	-
green bell pepper	1	cup	diced	-	-	-	-
red bell pepper	1	cup	diced	-	-	-	-
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
white wine	1	cup		-	-	-	-
serrano ham	1	cup	sliced diced	-	-	-	-
paprika	1/2	teaspoon	smoked	3.2430000000000003	0.6209	0.1626	0.1482
tomato sauce	2	cups	canned	-	-	-	-
rosemary sprig	1			-	-	-	-
bay leaf	1			-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0

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