Spanish inspired. Very flavorful.
Heat large nonstick skillet over medium-high heat; add the chicken, skin-side down & cook, turning once, until well browned, about 10 minutes.
Transfer chicken to a plate & drain off fat in the skillet. When the chicken is cool enough to handle, remove the skin.
Return skillet to heat & add onion & garlic; cook, stirring until onion is tender. Stir in the tomatoes, olives, sherry or vermouht & sweet paprika; bring to a boil.
Ad the chicken, along with any juices from the plate & bring to a boil. Reduce heat & simmer, covered, until chicken is cooked through, about 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 231 | ||
Calories from Fat: 118 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 47.9mg | 15 % | |
Sodium 635.5mg | 22 % | |
Potassium 390.1mg | 10 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 13.9g | ||
Protein 12.2g | 17 % | |
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: 231
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