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Ingredientes
- 5 lg. green and red peppers (capsicums)
- 1 lg. onion, sliced
- 2 tbsp. butter
- 3 tbsp. extra virgin olive oil
- 1.5 kg (3 lb.) chicken, cut into pcs
- Salt and freshly grnd black pepper
- 1/2 c. (4 fl. ounce.) dry white wine
- 750 g (1 1/2 lb.) tomatoes, skinned and minced
- 1 c. (8 fl. ounce.) chicken stock
- 3 tbsp. fresh basil, minced
Direcciones
- 1. Place the peppers into boiling water for 1 minute. Drain, peel the skin, remove the seeds and cut the peppers into 2.5 cm (1 inch) strips.
- 2. Saute/fry the onion in the butter and oil till light brown, add in the chicken and brown it on all sides. Season with salt and pepper.
- 3. Add in the wine and cook till it has almost evaporated, then add in the tomatoes and stock.
- 4. Cover and simmer over low heat, stirring occasionally for 45 min or possibly till chicken is tender.
- 5. Remove the chicken to a preheated serving plate and reduce the pan juices by fast boiling. Pour them over the chicken and serve sprinkled with the basil. If basil if not available, sprinkle with minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 10 servings | |
| Calories 283 | |
| Calories from Fat 183 | 65% |
| Total Fat 20.45g | 26% |
| Saturated Fat 6.04g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 123mg | 5% |
| Potassium 374mg | 11% |
| Total Carbs 4.12g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.3g | 2% |
| Protein 18.19g | 29% |
