Castilian Braised Chicken
This Spanish-inspired chicken is perfect for a simple, but tasty weeknight meal.
- 2 tsp olive oil
- 4 whole chicken legs, thighs attached
- salt and ground black pepper to taste
- 1 (10 oz.) yellow onion, sliced
- 1 (12 oz.) eggplant, diced (1 1/2-inch)
- 1 (8 oz.) green bell pepper, diced (1-inch)
- 4 medium carrots, peeled and coarsely chopped
- 2 tsp crushed cumin seed
- 1 tsp ground paprika
- 1 1/2 cups low sodium chicken broth
- 1 cup canned, diced tomatoes
- 1 cup olives, whole, pitted
- 1/2 cup white wine
- 2 Tbs toasted pine nuts
- Heat oil in a large ovenproof sauté pan or baking dish over medium-high heat. Add chicken legs, skin side down, season with salt and pepper and brown for 5 minutes. Transfer to a clean plate and set aside. Stir in onions, eggplant, peppers and carrots and sauté for 5-6 minutes. Sprinkle with cumin and paprika and cook for 1 more minute. Pour in chicken broth, tomatoes, olives and wine and bring to a boil. Return chicken to pan and bake in a 400°F oven for 1 hour. Garnish with toasted pine nuts before serving.
Calories from Fat 116 (41%)
(21%)Total Fat 13g
(10%)Saturated Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Total Carbohydrate 20g
(31%)Dietary Fiber 8g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.