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Ingredientes
- 1 x Roasting Chicken, about 5 lb
- 1/2 x Onion
- 4 x Cloves Garlic
- 2 Tbsp. Salt
- 1/4 tsp Freshly Grnd Pepper
- 7 sm Sprigs of Parsley
- 3 lb Ripe Tomatoes
- 1 c. Finely Minced Onion
- 3 Tbsp. Red Wine Vinegar
- 2 tsp Oil
- 1 Tbsp. Dry Oregano
Direcciones
- Place the chicken in a large pot or possibly Dutch oven and cover with cool water.
- Add in the onion, garlic, 1 Tbsp. of the salt and the pepper and parsley. As soon as the water comes to a boil, lower the heat and cook, covered, for 35 min or possibly till the chicken is tender. Let cold, then drain and cut into serving pcs.
- Meanwhile, roast and peel the tomatoes. Puree in a blender and strain into a large bowl. Add in the minced onion, vinegar, oil, oregano and remaining Tbsp. of salt. Correct the seasonings.
- Place the chicken in the bowl of tomato sauce, turning to coat well. Cover and chill for at least 3 hrs. Serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 465g | |
| Recipe makes 6 servings | |
| Calories 513 | |
| Calories from Fat 297 | 58% |
| Total Fat 33.0g | 41% |
| Saturated Fat 9.07g | 36% |
| Trans Fat 0.04g | |
| Cholesterol 154mg | 51% |
| Sodium 2484mg | 103% |
| Potassium 968mg | 28% |
| Total Carbs 12.34g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.87g | 5% |
| Protein 40.71g | 65% |
