Spanish Chicken With Vegetables And Olives
|Broiler fryer chicken||4 Pound|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Tomatoes||3 , cut into wedges|
|Green peppers||2 , cut into rings|
|Onions||2 Medium, sliced|
|Garlic||1 Clove (5 gm), chopped|
|Fully cooked smoked ham||1⁄4 Pound, cut up|
|Pitted ripe olives||8 , cut into halves|
Fasten neck skin of chicken to back with skewer.
Fold wings across back with tips touching.
Tie or skewer drumsticks to tail.
Brush with margarine.
Place chicken breast side up in Dutch oven.
Cook uncovered in 375° oven, brushing with margarine every 30 minutes, until thickest pieces of chicken are done, about 1 1/2 hours.
Add tomatoes, green peppers, onions, garlic, ham and olives.
Sprinkle chicken and vegetables with salt and pepper.
Cover and cook until green pepper is tender, about 20 minutes.
Place chicken on serving platter; arrange vegetables and ham around chicken.
Serving size: Complete recipe
Calories 4834 Calories from Fat 2993
% Daily Value*
Total Fat 333 g512.3%
Saturated Fat 89.7 g448.5%
Trans Fat 0 g
Cholesterol 1426.7 mg475.6%
Sodium 4615.4 mg192.3%
Total Carbohydrates 72 g23.9%
Dietary Fiber 16.7 g66.7%
Sugars 34.5 g
Protein 374 g747.4%
Vitamin A 173.5% Vitamin C 582%
Calcium 38.2% Iron 114.7%
*Based on a 2000 Calorie diet