Sherry vinegar, paprika, green olives, and jarred piquillo peppers provide spanish flair for this deeply flavorful braise. it starts with a whole chicken cut into pieces.
1 tablespoon Extra virgin olive oil, plus more as needed
6 Cloves garlic, minced
1 tablespoon Heaping tomato paste
0.33000000000000007 cup Sherry vinegar
2 cup Chicken
6 Jarred marinated piquillo peppers, cut into strips
0.5 cup Green olives
2 tablespoon Chopped fresh flat leaf parsley leaves, for garnish
Nutrition value
148
calories per serving
7 g Fat17 g Protein2 g Carbs2 g FiberOther
Current Totals
7 g Fat
17 g Protein
2 g Carbs
2 g Fiber
MacroNutrients
Carbs
2 g
Protein
17 g
Fiber
2 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
56 mg
Iron
1 mg
Vitamin A
251 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
21 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
34 mg
Manganese
3 mg
Phosphorus
111 mg
Selenium
15 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment