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Spanish Chicken With Vegetables and Olives ( Pollo a La Chilindr

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.626
Energy (kCal)611.6729
Carbohydrates (g)76.5263
Total fats (g)30.8856
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375. | 2. Truss your chicken. Brush with butter salt and pepper. Place chicken breast up in dutch oven. Cook, uncovered until thighs test done. Add rest of ingredients, cover and bake until veggies are tender., about 30 minutes. Remove chicken to a serving platter, surround with vegetables. Serve with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broiler fryer chicken 3 1/2 - 4 lbs 0.0 0.0 0.0 0.0
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    tomato 3 cut 120.6297 26.0694 5.8975 1.3403
    green pepper 2 cut 59.6 13.8272 2.5628 0.5066
    onion 2 sliced 88.0 20.548000000000002 2.42 0.22
    garlic clove 1 chopped - - - -
    ham 1/4 smoked cooked cut - - - -
    olive 8 pitted cut ripe - - - -
    salt 1 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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