Ingredients:
- salt & freshly ground black pepper , to taste
- 2 carrots, peeled and chopped , about 1 cup
Directions:
- Heat 3 tablespoons of oil in a large skillet. Pat chicken pieces dry, season with salt and pepper, and cook gently for 5 minutes. Turn the chicken, season again, and cook for another 5 minutes. Do not attempt to brown chicken as it will continue to cook in the sauce and you don't want it to overcook (chicken should be dark golden in color) Remove chicken from skillet and reserve.
- Add the onions, carrots and garlic to the oil remaining in the skillet and cook, covered, over medium low heat until vegetables are tender, about 25 minutes. (I usually only spend 10-15 on this step).
- Uncover skillet and add the stock, orange juice, tomatoes and rosemary. Season with salt and pepper and simmer the mixture, uncovered for 10-15 minutes.
- Return chicken pieces to the pan and simmer further, 20-25 minutes, or until the chicken is nearly done and the sauce reduced. Baste the pieces with the sauce and turn them once at the 15 minute mark.
- Heat remaining 2 T of olive oil in another skillet and saute the peppers for 5 minutes. Add the sliced squash and season with salt and pepper. Raise the heat and toss the vegetables in the oil until they are tender but firm.
- Transfer vegetables to the skillet with the chicken and simmer together for 5 minutes. Sprinkle with parsley and orange zest and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 498.6 Kcal (2088 kJ) | ||
| Calories from fat | 333.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.1g | 57% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 364.26mg | 15% | |
| Potassium | 721.8mg | 15% | |
| Total Carbs | 17.75g | 6% | |
| Sugars | 9.51g | 38% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 22.91g | 46% | |
| Vitamin C | 92.2mg | 154% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.1mg | 11% | |
| Calcium | 83mg | 8% | |
| Amount Per 100 g | |||
| Calories | 131.94 Kcal (552 kJ) | ||
| Calories from fat | 88.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.82g | 57% | |
|---|---|---|---|
| Cholesterol | 27mg | 34% | |
| Sodium | 96.39mg | 15% | |
| Potassium | 191mg | 15% | |
| Total Carbs | 4.7g | 6% | |
| Sugars | 2.52g | 38% | |
| Dietary Fiber | 1.01g | 15% | |
| Protein | 6.06g | 46% | |
| Vitamin C | 24.4mg | 154% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.5mg | 11% | |
| Calcium | 22mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Crock Pot Kowloon Chicken
Chicken, Salt, Pepper, Ground ginger, Garlic clove, minced and 7 more.. -
Pork Chop Barley Bake
Pearl barley, Chopped onion, Chopped celery and 15 more.. -
Portuguese Kale Soup (Caldo Verde)
Olive oil and 12 more.. -
Spicy Red Bell Pepper Soup
Extra virgin olive oil and 12 more.. -
Provençal Beef Stew
Boneless beef chuck roast , cut into 1-inch pieces or 2 l... and 16 more.. -
Pork Cassoulet
Country-style spareribs (or pork shoulder, cut into 1-inc... and 15 more.. -
Homemade Chicken Noodle Soup
All-purpose flour, Oil, Eggs, Salt, Water and 7 more.. -
Beef Burgundy for the Slow Cooker
Bacon, chopped, Beef stew meat (preferably chuck) and 14 more.. -
Orange Couscous
Olive oil, Chopped onion, Diced celery and 9 more.. -
Veggie Quesadilla
Brown rice, cooked, Yellow onion, diced, Carrot, diced and 11 more.. -
Chorizo, Bean and Butternut Squash Chilli
Olive oil, Onion, finely chopped and 9 more.. -
Fisherman's Soup
Olive oil and 11 more.. -
Pumpkin Coconut Soup
Canola oil, Onion, chopped (1 cup) and 10 more.. -
Warm Pork and Raspberry Salad
Pork tenderloin, Salt and pepper to taste and 12 more.. -
Persian Pomegranate Walnut Chicken
Walnuts, Chicken, Salt, Pepper, White onion, Garlic clove and 6 more.. -
America's Test Kitchen Slow Cooker Beef Burgundy
Bacon, chopped, Beef chuck, cut into 1 1/2 inch chunks and 14 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
