A mediterranean classic. Go easy on the salt (olives are satly)
Source: recipe book
1. Heat 1/4 cup olive oil in a wide saucepan. add the garlic, saute for one minute and add the tomatoes. cook for about 3 minutes, add the tomato paste and bring to boil. stirring constantly.
2. arrange the chicken parts in the saucepan. add the olives and pour in the remaining oil. Season, taking care not to use too much salt. Pour in chicken stock, making sure the contents of the pan are covered with liquid, and cook for 30 minutes or until the sauce thickens. add the parsley and cook for another 5 minutes.
3. serve over a mound of rice
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Serving Size: 1 Serving (419g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 309 | ||
Calories from Fat: 250 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.8g | 37 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.1mg | 1 % | |
Potassium 929.3mg | 24 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 10.7g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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