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Chicken With Spanish Garden Vegetables Recipe
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Broiler-fryer chicken||3 Pound, cut up|
|Olive oil/Vegetable oil||2 Tablespoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, cut into 8 wedges|
|Garlic||1 Clove (5 gm), chopped|
|Dried basil leaves||1⁄2 Teaspoon|
|Cauliflower head||1⁄2 Small, separated into flowerets|
|Frozen green peas||10 Ounce (1 Package)|
|Tomatoes||2 Medium, coarsely chopped|
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
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.