Put the onion, paprika, herb bundle and chicken in a large heavy based pan. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.
Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the potatoes are tender.
Discard the skin and bones from the chicken and tear into large chunks. Return the chicken to the pan with the spinach and simmer for 5 mins.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 475 | ||
Calories from Fat: 297 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 15.2g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 102.9mg | 32 % | |
Sodium 840.7mg | 29 % | |
Potassium 825.4mg | 22 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 13.6g | ||
Protein 27.5g | 39 % | |
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: 475
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