Try this Chicken with Peppers, Tomatoes, Onions and Spanish Ham recipe, or contribute your own.
Suggest a better descriptionHeat 1 tablespoon of the olive oil in a 12 quart pot over medium-high heat. Season the chicken pieces with salt. Working in batches, brown them on all sides. Transfer the chicken to a platter and set aside.
Add 1/4 cup 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 and srak golden brown, about 30 minutes. Add 1 tablespoon water in the onions start to burn. Add the garlic and cook for 5 more minutes. Add the white wine and cook until it evaporates, 4 to 5 minutes.
Add the jamon and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimenton, tomato sauce, rosemary, bay leaf, and the mineral 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.
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Serving Size: 1 Serving (1541g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1427 | ||
Calories from Fat: 1114 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 123.8g | 165 % | |
Saturated Fat 17.2g | 86 % | |
Monounsaturated Fat 89.3g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 6098.2mg | 210 % | |
Potassium 2366.9mg | 62 % | |
Total Carbohydrate 69.2g | 20 % | |
Dietary Fiber 15.2g | 61 % | |
Sugars, other 54g | ||
Protein 12g | 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: 1427
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