Chicken With Spanish Garden Vegetables Recipe


MethodMain Ingredient


 All purpose flour1⁄3 Cup (5.33 tbs)
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Broiler-fryer chicken3 Pound, cut up
 Olive oil/Vegetable oil2 Tablespoon
 Water1⁄3 Cup (5.33 tbs)
 Onion1 Medium, cut into 8 wedges
 Garlic1 Clove (5 gm), chopped
 Dried basil leaves1⁄2 Teaspoon
 Cauliflower head1⁄2 Small, separated into flowerets
 Frozen green peas10 Ounce (1 Package)
 Tomatoes2 Medium, coarsely chopped

Nutrition Facts

Serving size: Complete recipe

Calories 2546 Calories from Fat 836

% Daily Value*

Total Fat 94 g143.9%

Saturated Fat 23.1 g115.6%

Trans Fat 0 g

Cholesterol 3565.2 mg1188.4%

Sodium 3115.3 mg129.8%

Total Carbohydrates 145 g48.2%

Dietary Fiber 30.4 g121.5%

Sugars 38.4 g

Protein 274 g547.6%

Vitamin A 2497.5% Vitamin C 861.3%

Calcium 41.2% Iron 497.4%

*Based on a 2000 Calorie diet


Mix flour, 1 teaspoon salt and the pepper; coat chicken with flour mixture.
Heat oil in Dutch oven or 12-inch skillet until hot.
Cook chicken over medium heat until brown on all sides, about 15 minutes.
Drain fat from Dutch oven.
Add water, onion, garlic and basil.
Heat to boiling; reduce heat.
Cover and simmer 25 minutes.
Add cauliflower, peas and tomatoes to chicken mixture; sprinkle with 1 teaspoon salt.
Add 2 to 3 tablespoons water if necessary.
Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 15 minutes.
Garnish with snipped parsley if desired.