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My Grocer

Free Healthy Recipe - Spanish Chicken

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

Recipe courtesy of 'The Natural Menopause Plan' by Maryon Stewart

Ingredients
1 chicken - organic cut into pieces
1 green pepper (see capsicum) deseeded & cut into strips
1 capsicum red, deseeded & cut into strips
225 grams mushrooms - brown, sliced
10 olives green & pitted
10 olives black & pitted
6 tomatoes chopped
Method

1.Heat half the oil in a frying pan over a medium heat until hot and fry the chicken pieces for 5 minutes, or until lightly browned all over. Remove the chicken from the pan with a slotted spoon, transfer to an ovenproof dish and set aside.

2.Add the onion, peppers, mushrooms, olives and tomatoes to the frying pan. Turn the heat down to low, and fry, stirring occasionally for 5 minutes until soft. Remove the vegetables with a slotted spoon and spoon them over the chicken.

3. Preheat the oven to 180ºC/350ºF/Gas 4. Heat the stock in a saucepan until boiling. Pour it over the chicken, cover the dish with a lid and bake for 1-1½ hours, or until the chicken is cooked through.

4. Remove from the oven and serve hot with rice or quinoa.

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 120 mins
Ready in: 125 mins


Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1923 kj
Calories 460 kcal
Fat 22 g
Saturated Fat 4 g
Total Carbohydrate 10 g
Total Protein 51 g
Fibre 6 g


Natures Best Belfield

Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday 8am - 6pm Sunday 8am - 5pm
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