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Potato & pepper baked Chicken's picture
  Broiler fryer chicken 2 , cut up
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Olive oil/Salad oil 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Water 1 Cup (16 tbs)
  Spaghetti sauce mix 1 1⁄2 Ounce (1 Envelope)
  Tomatoes 3 Medium, chopped
  Chopped parsley 1⁄4 Cup (4 tbs)
  Potatoes 6 Medium, pared and cut in 1-inch cubes
  Green pepper 1 Large, seeded and cut into wide strips

1. Shake chicken with flour, salt and pepper in a paper bag to coat well. Brown, a few pieces at a time, in olive oil or salad oil in frying pan; place in an 8-cup baking dish.
2. Saute onion and garlic until softened in same frying pan; stir in water, then spaghetti-sauce mix; heat to boiling. Stir in tomatoes and parsley. Simmer, uncovered, 15 minutes.
3. Pour over chicken in baking dish; top with potato cubes and pepper strips; cover.
4. Bake in moderate oven (350°) 1 1/2 hours, or until chicken is tender.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7848 Calories from Fat 4368

% Daily Value*

Total Fat 485 g746.1%

Saturated Fat 134 g670.2%

Trans Fat 0 g

Cholesterol 2249.8 mg749.9%

Sodium 4366.1 mg181.9%

Total Carbohydrates 264 g87.8%

Dietary Fiber 36 g144.2%

Sugars 33.6 g

Protein 591 g1181.2%

Vitamin A 171.9% Vitamin C 784.8%

Calcium 58.2% Iron 218.4%

*Based on a 2000 Calorie diet

Potato & Pepper Baked Chicken Recipe