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Spanish Chicken With Vegetables And Olives

Global.Potpourri's picture
  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
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon

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.

Recipe Summary

Main Dish
Slow Cooked

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

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

Spanish Chicken With Vegetables And Olives Recipe