75 min
Type of dish: Birds
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Chicken thighs 1.25 kg
High oleic oil 0.1 l
Table salt 3.75 g
Garlic 1.5 ud
Onion 0.15 kg
White wine 0.05 l
Sweet paprika 0.45 g
White stock 0.35 l
Tomato sauce 0.1 l
Creamed corn 0.0 kg
Sweet pepper 0.25 kg
Garlic 0.5 ud
Peeled potato stew 2x 1 0.4 kg
Parsley 0.5 g
Water 0.35 l
Bones 0.105 kg
Onion 0.035 kg
Carrot 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 6.05 g
Saturates 5.37 g
Monounsaturated fatty acids 20.0 g
Polyunsaturated fatty acids 6.01 g
Cholesterol 230.1 mg
Calcium 156.76 mg
Iron 5.21 mg
Zinc 3.09 mg
Vitamin A 423.41 ug
Vitamin C 98.51 g
Folic acid 117.51 ug
Salt (Sodium) 1401.05 mg
Sugars 10.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.