Spanish influenced traditional Filipino dish. Chicken in a tomato-base sauce.
Heat the oil in a large pan over medium-high heat. Add onions and ginger. Saute for 3 minutes until lightly browned.
Place the chicken skin-side down in the. Cook until browned, (approx. 7-10 minutes).
NOTE: Do not flip the chicken often. Once should suffice.
In a bowl mix tomato sauce, soy sauce, oyster sauce, and salt. Add to chicken.
Add bell peppers, and potato. Let mixture cook over low-medium heat for 20-30 minutes, or until chicken is cooked and no longer pink.
Fresh ground pepper to taste.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 694 | ||
Calories from Fat: 448 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.8g | 66 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 187.6mg | 58 % | |
Sodium 3387.6mg | 117 % | |
Potassium 880.6mg | 23 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 11.1g | ||
Protein 47.8g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 694
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