This is the only recipe that is truly mine.
1. Use an oven proof skillet, add a little olive oil and brown the chicken thighs.
2. In a large bowl, whisk together the 1/3 cup olive oil, 1/2 cup OJ, 1tbsp paprika, salt, pepper, garlic
3. Add the veggies to this bowl and mix until coated.
4. Add the contents of the bowl to the oven proof skillet where the chicken is waiting and add the water. Let boil, cover and cook for 1/2 hour.
5. Bring chicken to the top of the pot so it can brown in the oven. Place the skillet in the oven for 1.5 hours at 350 degrees.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (464g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 375 | ||
Calories from Fat: 179 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 26 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 216.2mg | 7 % | |
Potassium 1419.6mg | 37 % | |
Total Carbohydrate 49.3g | 15 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 37.8g | ||
Protein 5.3g | 8 % | |
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: 375
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