Directions:
- Preboil water with sea salt
- Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sautéing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning
- Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown
- Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides
- Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom
- When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced
- Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3357.82 Kcal (14059 kJ) | ||
| Calories from fat | 2166.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 240.7g | 370% | |
|---|---|---|---|
| Cholesterol | 1076.21mg | 359% | |
| Sodium | 6002.43mg | 250% | |
| Potassium | 2875.1mg | 61% | |
| Total Carbs | 53.11g | 18% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 7.95g | 32% | |
| Protein | 233.64g | 467% | |
| Vitamin C | 47.2mg | 79% | |
| Iron | 13.4mg | 75% | |
| Calcium | 822.5mg | 82% | |
| Amount Per 100 g | |||
| Calories | 159.38 Kcal (667 kJ) | ||
| Calories from fat | 102.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.42g | 370% | |
|---|---|---|---|
| Cholesterol | 51.08mg | 359% | |
| Sodium | 284.9mg | 250% | |
| Potassium | 136.47mg | 61% | |
| Total Carbs | 2.52g | 18% | |
| Sugars | 0.42g | 35% | |
| Dietary Fiber | 0.38g | 32% | |
| Protein | 11.09g | 467% | |
| Vitamin C | 2.2mg | 79% | |
| Iron | 0.6mg | 75% | |
| Calcium | 39mg | 82% | |
* 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
-
Kota Kapama(Chicken Stewed in Wine, Garlic, & Cinnamon)
Whole chicken, cut into 8 serving pieces (2 1/2-3 lb) and 10 more.. -
Salmon With Lentils
French green lentil, Olive oil, plus extra for salmon and 12 more.. -
Seitan Log
Vital wheat gluten, Nutritional yeast, Salt, Paprika and 11 more.. -
Dinosaur Ribs
Pork spareribs , st. louie cut and 37 more.. -
Cabbage and Daikon coleslaw
Head green cabbage , split lengthwise,and shredded crossw... and 12 more.. -
Dungeness Crab and Garlicky Yogurt Pasta
Labneh, homemade or store-bought *, or plain whole-milk g... and 11 more.. -
Quinoa Tabbouleh
Quinoa, Kosher salt, Pepper, Garlic clove, minced and 6 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
