One Pot Spanish Chicken

One Pot Spanish Chicken
Fat 25% Carbs 29% Protein 46%
Percent Calories

1 serving of one pot spanish chicken contains 261 Calories. The macronutrient breakdown is 29% carbs, 25% fat, and 46% protein. This is a good source of proteins (53% of your Daily Value), potassium (19% of your Daily Value), and vitamin b6 (51% of your Daily Value).

Makes
6 servings
Prep Time
30 minutes
Cook Time
30 minutes

Ingredients

  • Olive oil

    Salad or cooking

    1 tbsp or 14g

  • Onions

    Yellow, sauteed

    1 cup chopped or 87g

  • Garlic

    Raw

    3 clove or 9g

  • Tomatoes

    Red, ripe, raw, year round average

    5 medium whole (2-3/5" dia) or 615g

  • Eggplant

    Raw

    ½ eggplant, peeled (yield from 1-1/4 lb) or 229g

  • Salt

    Table

    1 dash or 0.4g

  • Chicken breast

    Broilers or fryers, meat only, cooked, roasted

    3 breast, bone and skin removed or 516g

  • Russet potatoes

    Flesh and skin, baked

    1 potato large (3" to 4-1/4" dia. or 299g

  • Parsley

    Raw

    ½ cup or 30g

Directions

  1. Sauce: Heat the olive oil in a large, deep skillet over medium high heat. Add the onions and garlic. Scoop the juices, seeds, and flesh out of the tomatoes into the pan. Add the eggplant pieces and simmer the mixture for 5 minutes or until everything is soupy and softened. Place the scooped out tomato halves over the sauce, open side down. Simmer for a few minutes until the tomatoes have steamed and softened. Break them up in the pan and simmer for another 5-10 minutes to get all the flavors to meld.
  2. Blend: Transfer to a blender or food processor, purée until mixture reaches your desired consistency, and stir in the salt. Taste and adjust to you liking.
  3. Chicken and Potatoes: In the same pan, add one more quick drizzle of olive oil, and add the chicken and potato slices. Sprinkle with salt and pepper and seasoning. Sauté for a few minutes on each side until they are browned.
  4. Finish: Add the sauce back to the pan, cover, and simmer for 10 minutes or until the chicken and potatoes are fully cooked. Top with fresh parsley and serve. Enjoy!

Nutrition Facts

For 1 serving of one pot spanish chicken (300g)

Nutrient Value %DV
Calories 261
Fats 7g 9%
Saturated fats 1g 7%
Trans fats 0g
Cholesterol 73mg 24%
Sodium 107mg 5%
Carbs 19g 7%
Net carbs 15g
Fiber 4g 14%
Sugar 5g
Proteins 30g
Calcium 48mg 4%
Iron 2mg 12%
Potassium 878mg 19%
Vitamin D 0.1μg 0.4%
Vitamins and Minerals
Alpha carotene 104μg
Beta carotene 721μg
Caffeine 0mg
Choline 92mg 17%
Copper 0.2mg 20%
Fluoride 25μg
Folate (B9) 48μg 12%
Lycopene 2637μg
Magnesium 61mg 14%
Manganese 0.4mg 16%
Niacin 13mg 83%
Pantothenic acid 1mg 26%
Phosphorus 275mg 39%
Retinol 5μg
Riboflavin (B2) 0.1mg 12%
Selenium 24μg 44%
Theobromine 0mg
Thiamine 0.1mg 10%
Vitamin A IU 1307IU
Vitamin A 70μg 8%
Vitamin B12 0.3μg 12%
Vitamin B6 1mg 51%
Vitamin C 26mg 29%
Vitamin D IU 4IU
Vitamin D2 0μg
Vitamin D3 0.1μg
Vitamin E 1mg 9%
Vitamin K 97μg 81%
Zinc 1mg 13%
Sugars
Sugar 5g
Sucrose 0.4g
Glucose 2g
Fructose 2g
Lactose 0g
Maltose 0g
Galactose 0g
Starch 9g
Fats
Saturated fats 1g 7%
Monounsaturated fats 3g
Polyunsaturated fats 2g
Trans fats 0g
Fatty Acids
Total omega 3 0g
Total omega 6 0g
Alpha Linolenic Acid (ALA) 0g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 2g
Arginine 2g
Aspartic acid 3g
Cystine 0.4g
Glutamic acid 5g
Glycine 1g
Histidine 1g
Hydroxyproline 0g
Isoleucine 1g
Leucine 2g
Lysine 2g
Methionine 1g
Phenylalanine 1g
Proline 1g
Serine 1g
Threonine 1g
Tryptophan 0.3g
Tyrosine 1g
Valine 1g

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