Italian Chicken

Suhail Al-AhmadChef

Ingrediënten

• Kipfilet
  500 grams
• Tomatoes
  2 pieces
• Tomatenpuree
  2 teaspoons
• Geperste Knoflook
  1 tablespoon
• Gedroogde Tijm
  1 tablespoon
• Basilicum
  1 tablespoon
• Olijfolie
  2 tablespoons
• Zonnebloemolie
  2 tablespoons
• Black olives, sliced
  3 tablespoons
• Kippenbouillon
  2 cups
• Kruiden
  1 teaspoon
• Zout
  1 teaspoon

Stappen

1. 1

   Fry the onion and garlic in sunflower oil, then add the chopped tomatoes, chicken broth, tomato paste, thyme, basil, salt, and spices. Let it simmer until slightly thickened.

   Benodigde hulpmiddelen:

   Koekenpan

   recipe.minutes
2. 2

   Fry the chicken in olive oil until browned.

   Benodigde hulpmiddelen:

   Koekenpan

   recipe.minutes
3. 3

   Arrange the chicken in a glass dish, add the sauce, and garnish with olive slices.

   Benodigde hulpmiddelen:

   🍳

   Glass dish

   recipe.minutes
4. 4

   Cover with aluminum foil and place in the oven for one hour.

   Benodigde hulpmiddelen:

   Oven

   recipe.minutes

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Kipfiletper 100g

Energy165 kcal

Protein31 g

Total Fat3.6 g

Saturated Fat1 g

Cholesterol85 mg

Tomatenpureeper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

Geperste Knoflookper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Gedroogde Tijmper 100g

Energy300 kcal

Protein9 g

Total Fat7 g

Carbohydrate60 g

Dietary Fiber25 g

Total Sugars0.5 g

Basilicumper 100g

Energy23 kcal

Protein3.15 g

Total Fat0.64 g

Carbohydrate2.65 g

Dietary Fiber1.6 g

Total Sugars0.3 g

Olijfolieper 100g

Energy884 kcal

Total Fat100 g

Zonnebloemolieper 100g

Energy884 kcal

Total Fat100 g

Kippenbouillonper 100g

Energy15 kcal

Protein1 g

Total Fat0.5 g

Carbohydrate2 g

Total Sugars0.5 g

الملح1 g

Kruidenper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

Zoutper 100g

Ash100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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