Roasted-Pepper Chicken
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INGREDIENTS
- 1 7.5-oz jar roasted red peppers
- 1 Chicken ; cut up, or 2 Chicken breasts, quartered
- 1 tb Olive oil ; or vegetable oil
INSTRUCTIONS
On the last day of one mountain-cabin vacation I looked for dinner makings in the fridge and found a lone bottle of abandoned peppers (roasted sweet peppers, not hot chilies) and one cut-up chicken. With my favorite fast flourish of just putting two things together I browned the chicken, poured the peppers and their liquid (everything but the lid is my motto) into the frying pan, clapped the lid on, stuck the pan in the oven and waited 45 minutes. Delicious. Preheat oven to 375!F. Heat large, heavy oven-proof frying pan over medium-high heat, then add oil. Lightly brown chicken pieces on all sides. Pour peppers, with liquid, over chicken. Cover pan, transfer to oven and bake 45 minutes. Makes four servings. Nutrients: (without chicken skin): calories 179, protein 26.7 grams, fat 6.3 grams, cholesterol 69.2 mg, fiber 1.7 grams, sodium 64 mg. From the files of Al Rice, North Pole Alaska. Feb 1994
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1133g) | ||
| Recipe Makes: 1 | ||
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| Calories: 2046 | ||
| Calories from Fat: 1283 (63%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 142.6g | 190 % | |
| Saturated Fat 40.2g | 201 % | |
| Monounsaturated Fat 59.9g | ||
| Polyunsanturated Fat 30.4g | ||
| Cholesterol 690mg | 212 % | |
| Sodium 3519mg | 121 % | |
| Potassium 2045.4mg | 54 % | |
| Total Carbohydrate 8.2g | 2 % | |
| Dietary Fiber 2.5g | 10 % | |
| Sugars, other 5.7g | ||
| Protein 172.8g | 247 % | |
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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. |
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Calories per serving: 2046
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