Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat. Add peppers and onions and saute until soft and onions are slightly browned, about 20 minutes. Removed from heat, stir in the garlic, 1/4 tsp EACH of the salt and pepper, the vinegar and sugar. Scrape into a bowl. Wipe pan clean with a paper towel. Season chicken with remaining salt and pepper. Heat remaining 1 tablespoon oil and the butter in the skillet until bubbly. Add thighs ad cook, turning occasionally, until opaque in center and brown on both sides, about 20 minutes. Remove from pan and pour off fat. Return chicken and bell pepper mixture to skillet and cook stir until hot, about 3 minutes. Recipe By : Womans Day 9-17-96 Posted to MC-Recipe Digest V1 #257 Date: Fri, 25 Oct 1996 09:47:18 -0400 (EDT) From: Carol Taillon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (635g)|
|Recipe Makes: 4|
|Calories from Fat: 170 (30%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 236.5mg||73 %|
|Sodium 703.6mg||24 %|
|Potassium 1255.3mg||33 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 18.9g|
|Protein 73.5g||105 %|
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: 575
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.