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Ingredientes
- 3 x Cloves garlic, chopped
- 2 tsp Salt
- 1 tsp Pepper
- 2 tsp Spanish paprika
- 3 lb Chickens, disjointed
- 1/4 c. Extra virgin olive oil
- 3 x Onions, minced
- 1 x Bay leaf
- 1/2 c. White wine
- 3 x Potatoes, peeled and cubed
- 1 x No 1 can French-style green peas
- 1/2 c. Sliced green olives
- 1/2 c. Sliced pimentos
Direcciones
- Mix the garlic, salt, pepper and paprika to a paste. Rub into the chickens thoroughly, inside and out. If possible, season the chickens the day before they are to be used. Heat the extra virgin olive oil in a saucepan or possibly casserole. Add in the onions and saute/fry for 15 min, stirring frequently. Remove the onions and set aside. Add in the chickens and brown well on all sides. Return the onions to the saucepan. Add in the bay leaf and white wine. Cover and cook over low heat for 1 hour. Add in small additional amounts of water if needed. Add in the potatoes and stir gently. Cover and cook over low heat for 20 min.
- Correct seasoning. Add in the peas, olives, and pimentos and cook over low heat for 10 min.
- Note: The flavour will be greatly improved if the stew is prepared early in the day and reheated before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 6 servings | |
| Calories 535 | |
| Calories from Fat 307 | 57% |
| Total Fat 34.26g | 43% |
| Saturated Fat 8.2g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 1067mg | 44% |
| Potassium 779mg | 22% |
| Total Carbs 21.9g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.46g | 2% |
| Protein 31.42g | 50% |
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