RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.6586
Energy (kCal)	366.0196
Carbohydrates (g)	18.3345
Total fats (g)	32.6799
Fatty acids, total saturated 20:0 (g)	0.1214
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3252
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0882
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3923
Tocopherol, beta (mg)	0.1011
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.8878
Tocopherol, delta (mg)	0.0510
Arginine (g)	0.3343
Proline (g)	0.8578
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5365
Adjusted Protein (g)	0.0000
Cystine (g)	0.0821
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.5944
Copper, Cu (mg)	0.1811
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5326
Total lipid (fat) (g)	32.6799
Vitamin K (phylloquinone) (g)	33.0623
Cholesterol (mg)	11.9438
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0924
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	95.4634
Folate, total (g)	16.8164
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	10186.3934
Energy (kcal)	366.0196
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4184
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1413
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.4924
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.8058
Vitamin C, total ascorbic acid (mg)	3.5370
Lutein + zeaxanthin (g)	3880.8176
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4429
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	49.7580
Fatty acids, total saturated 16:0 (g)	4.1723
Carbohydrate, by difference (g)	18.3345
Vitamin D (IU)	1.8375
Fructose (g)	1.3688
Fluoride, F (g)	11.0250
Aspartic acid (g)	0.8781
Tyrosine (g)	0.2456
Potassium, K (mg)	646.1520
Fatty acids, total saturated 12:0 (g)	0.1159
Vitamin A, RAE (g)	529.5993
Serine (g)	0.3390
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3145
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0444
Fatty acids, total saturated 14:0 (g)	0.3503
Histidine (g)	0.1402
Isoleucine (g)	0.3094
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.1939
Water (g)	88.3324
Fatty acids, total saturated 8:0 (g)	0.0386
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	5366.6618
Sodium, Na (mg)	58.2383
Iron, Fe (mg)	4.6715
Energy (kJ)	1533.3402
Ash (g)	2.3823
Caffeine (mg)	0.0000
Glycine (g)	0.2543
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	4.2168
Fatty acids, total polyunsaturated (g)	4.5418
Vitamin E (alpha-tocopherol) (mg)	9.9068
Sucrose (g)	0.1652
Vitamin B-6 (mg)	0.5802
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0606
Vitamin D (D2 + D3) (g)	0.0919
Vitamin D3 (cholecalciferol) (g)	0.0919
Lysine (g)	0.4511
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9230
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1123
Folate, food (g)	16.8164
Fatty acids, total saturated 20:1 (g)	0.0887
Fatty acids, total monounsaturated (g)	20.8698
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	26.6979
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.1022
Vitamin B-12 (g)	0.3399
Calcium, Ca (mg)	174.6113
Fatty acids, total saturated 10:0 (g)	0.0856
Galactose (g)	0.0388
Tocotrienol, gamma (mg)	0.0184
Alanine (g)	0.2785
Glutamic acid (g)	1.1572
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	121.3800
Vitamin E, added (mg)	0.0000
Retinol (g)	24.8062
Leucine (g)	0.5370
Folate, DFE (g)	16.8164
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.3392
Tryptophan (g)	0.0386
Threonine (g)	0.2446
Fatty acids, total polyunsaturated 18:1 c (g)	0.3270
Manganese, Mn (mg)	0.4809
Protein (g)	6.6586
Cryptoxanthin, beta (g)	1268.9775
Fatty acids, total saturated 18:1 undifferentiated (g)	20.2560
Betaine (mg)	1.4754
Phosphorus, P (mg)	165.4368
Tocopherol, gamma (mg)	0.9463

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 10 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl. | 2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours. | 3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. | 4. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt. | 5. Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside. | 6. Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed. | 7. Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). | 8. Spoon sherry vinegar mixture over cooked chicken and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yogurt	6	tablespoons		56.0438	4.2814	3.1881	2.9859
garlic	3	cloves	crushed	13.41	2.9754	0.5724	0.045
paprika	3	tablespoons	ground	57.528	11.014000000000001	2.8846	2.6296
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chile paste	1	tablespoon		-	-	-	-
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
chicken	1		cut	-	-	-	-
salt				-	-	-	-
olive oil	1/4	cup		238.68	0.0	0.0	27.0
sherry vinegar	2	tablespoons		-	-	-	-
ketchup	1	tablespoon		-	-	-	-
chile paste	1/8	teaspoon		-	-	-	-
paprika	1	pinch		57.528	11.014000000000001	2.8846	2.6296
salt pepper	to taste			-	-	-	-

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

Cooking in progress....

Good Frickin' Paprika Chicken