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JESSIFIVE
Italian Chicken
Italian stew with chicken, potato and paprika.
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Ingredients
Directions
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Prepare the potato wedges in the oven according to the instructions on the package.
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Cut the chicken fillet into pieces.
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Season the oil with the Italian herbs, pepper and salt. Marinate the chicken for 15 minutes in the herb oil. Scoop occasionally.
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Meanwhile cut the peppers into pieces. Heat the oil and fry the pepper for 3 minutes.
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Cut the garlic into slices. Add the garlic, the rest of the Italian garden herbs and the water.
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Leave to simmer for 20 minutes with the lid on the pan over low heat. Take the lid of the pan for the last 5 minutes so that the moisture evaporates.
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Heat a skillet without butter or oil and fry the chicken over about 5 minutes until not too high. Turn halfway.
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Serve the chicken with the potato wedges and the peppers.
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30 minMain dishwheat flour, baking powder, mix for miso soup, medium sized egg, salad onion, baked onions, cut white cabbages, deep-frozen boiled and peeled shrimps, Ketchup, ketjapmarinade, dark brown sugar, mirin, peanut oil, pickled ginger, kewpie mayonnaise, black sesame seeds,okonomiyaki with prawns -
20 minMain dishDutch beef balls, penne, Italian stir-fried vegetable zucchini, passata di pomodoro finely seasoned, tap water, mozzarella maxi, fresh basil,one-pot paste with meatballs -
25 minMain dishgarlic, ras el hanout, fresh oregano, (fresh) thyme leaves, olive oil, elstar apple, Red onion,roasted apple from the oven
Nutrition
480Calories
Sodium22% DV535mg
Fat37% DV24g
Protein56% DV28g
Carbs11% DV34g
Fiber20% DV5g
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