One Pot Spanish Chicken and Potatoes
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
Recipe Yield | 35.30 oz |
Number of Servings | 4 |
Serving Size | 8.83 oz |
Ingredients
28.24 oz
Chicken Thighs
17.65 oz
potatoes
5.30 oz
onion
0.35 oz
garlic cloves
1.69 fl oz
olive oil
2 tsp
paprika
1 tsp
dried oregano
1 tsp
salt
0.5 tsp
black pepper
8.45 fl oz
chicken broth
0.35 oz
fresh parsley
Directions
Step 1
Season the chicken thighs with salt, black pepper, paprika, and dried oregano.
Step 2
Heat olive oil in a large pot over medium-high heat. Add the chicken thighs and cook until browned on both sides.
Step 3
Remove the chicken thighs from the pot and set aside. Add the onion and garlic to the pot and cook until softened.
Step 4
Add the potatoes to the pot and cook for 5 minutes, stirring occasionally.
Step 5
Return the chicken thighs to the pot. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until the chicken is cooked through and the potatoes are tender.
Step 6
Garnish with fresh parsley and serve hot.
Nutrition Facts
Fat:
26 g
(234
kcal)
Protein:
35 g
(140
kcal)
Carbohydrates:
28 g
(112
kcal)
Calories | 42.384 kcal | 2.12% |
Vitamin A | 0.883 IU | 0.1% |
Monounsaturated Fat | 0.7064 g | 0% |
Saturated Fat | 0.2649 g | 0.24% |
Fat | 2.2958 g | 1.64% |
Carbohydrates | 2.4724 g | 0.49% |
Sodium | 68.874 mg | 13.77% |
Fibers | 0.3532 g | 0.93% |
Sugars | 0.1766 g | 0% |
Protein | 3.0905 g | 3.64% |
Vitamin C | 1.3245 mg | 1.47% |
Calcium | 0.3532 mg | 0.07% |
Iron | 1.766 mg | 0.35% |
Potassium | 2.649 mg | 0.53% |
Alcohol | 0 g | 0% |
Cholesterol | 14.128 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 2.2075 mg | 169.81% |
Vitamin B12 | 2.649 mcg | 110.38% |
Vitamin E | 0.883 mg | 5.89% |
Zinc | 2.649 mg | 0.53% |
Selenium | 3.9735 mcg | 0.79% |
Vitamin D | 0 mcg | 0% |
Recipe Attributes
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