75 min
Type of dish: Birds
Temperature: Hot
Allergens
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Chicken thighs 1.25 kg
Table salt 10.0 g
Ground black pepper 0.75 g
High oleic oil 0.1 l
Garlic, bulb 1.5 ud
Onion 0.15 kg
Green pepper 0.05 kg
White wine 0.05 l
White stock 0.35 l
Tomato sauce 0.1 l
Creamed corn 0.0 kg
Bell pepper 0.25 kg
Garlic, bulb 0.5 ud
Potatoes 0.35 kg
Parsley 0.5 g
Water 0.35 l
Bones 0.105 kg
Onion 0.035 kg
Carrots 0.018 kg
Green leek 0.175 ud
Elaboration

For the chicken: ragout

  • Prepare and chop the thighs. Add salt and pepper and sauté.
  • Soften the seasoned vegetables chopped into brunoise (onion, garlic and green pepper).
  • Drain the excess oil from the vegetables, add white wine and allow to reduce. Gently sprinkle in the flour, sauté and add paprika, the choricero pepper (previously soaked) ‘flesh’ and the sautéed chicken.
  • Allow the heat to rise, add the white stock and the tomato sauce.  Leave to Simmer until the chicken is cooked through.
  • Once the chicken is cooked, add salt to taste if necessary.
  • Add sweet pepper cut into strips (previously cooked together with the sliced garlic).
  • To finish add diced fried potatoes.

SERVING

  • Cover the chicken with sauce, sprinkle chopped parsley (chopped into brunoise) and add the garnish on top.
Nutritional information (1 portion)
Fiber 5.24 g
Saturates 4.43 g
Monounsaturated fatty acids 19.19 g
Polyunsaturated fatty acids 3.65 g
Cholesterol 126.46 mg
Calcium 137.9 mg
Iron 5.04 mg
Zinc 2.01 mg
Vitamin A 414.52 ug
Vitamin C 70.61 g
Folic acid 107.63 ug
Salt (Sodium) 1597.92 mg
Sugars 7.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.