Chicken Tray with Vegetables and Tomato Sauce

Tariq Al-GhamdiCocinero

Ingredientes

• Chicken, cut into four pieces
  1 Chicken
• Onion, chopped
  1 Onion
• Potato, sliced
  1 Potato
• Zucchini, sliced
  1 Zucchini
• Carrot, sliced
  1 Carrot
• Green pepper, hot or sweet as desired
  1 Pepper
• Guisantes
  0.5 Cup
• Jugo de tomate
  0.5 Cup
• 1 tablespoon of tomato paste
  1 Tablespoon
• 2 tablespoons of oil or ghee
  2 Tablespoon
• Cardamom pods
  4 Pods
• Cinnamon stick or half a teaspoon of ground cinnamon
  1 Stick
• Especias mixtas
  0
• Cumin to taste
  0
• Salt and black pepper to taste
  0

Pasos

1. 1

   Season the chicken pieces with salt and pepper.

   5 minutos
2. 2

   In a cooking pot, heat the oil or ghee, then add the chicken and stir until it turns golden.

   Herramientas necesarias:

   🍳

   Cooking pot

   5 minutos
3. 3

   Add the onion to the chicken and stir, then add the potatoes, carrots, zucchini, pepper, and peas, and stir until the vegetables start to cook.

   5 minutos
4. 4

   Add the cardamom, cumin, and cinnamon stick to flavor the chicken, and add the pepper, spices, and salt to taste. Finally, add the tomato juice and tomato paste and stir.

   5 minutos
5. 5

   Remove the cooking pot from the heat, then place all the ingredients in a tray and cover well with aluminum foil, then leave in the oven for half an hour at 180 degrees.

   Herramientas necesarias:

   Horno

   🍳

   Aluminum foil

   30 minutos
6. 6

   Remove the aluminum foil and turn on the grill until the chicken is browned.

   5 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Guisantespor 100g

Energía81 kcal

Proteínas5.4 g

Grasa total0.4 g

Carbohidratos14.5 g

Fibra dietética5.7 g

Azúcares totales3.3 g

Jugo de tomatepor 100g

Energía30 kcal

Proteínas1 g

Grasa total0.1 g

Carbohidratos7 g

Azúcares totales4 g

Fibra dietética0.5 g

Agua91 g

Especias mixtaspor 100g

Energía350 kcal

Proteínas10 g

Grasa total15 g

Carbohidratos60 g

Fibra dietética20 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas