Directions:
- Prepare the first 10 ingredients in a food processor or blender. Put the marinade into a large zip lock bag. Add the chicken and turn to coat and leave to marinade in the fridge for 2-6 hours.
- After the meat is sufficiently marinaded, heat up a large skillet with the one tablespoons of olive oil and the 2 cups chopped onion. Saute for about 10 minutes or until the onions are a golden colour.
- Add the chicken, marinade, potatoes, tomatoes and cauliflower. Add the water or broth. Stir well. Simmer covered for 30 minutes or until potatoes are soft and the chicken is no longer pink inside.
- Pour the thawed peas over top and give it a stir. Leave it sit covered for about 15 minutes without touching it.
- Once the dish is finished, remove the chicken to a platter and spoon the veggies over the chicken.
- Bon Appetit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 591.83 Kcal (2478 kJ) | ||
| Calories from fat | 193.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.5g | 33% | |
|---|---|---|---|
| Cholesterol | 241.15mg | 80% | |
| Sodium | 322.83mg | 13% | |
| Potassium | 1602.28mg | 34% | |
| Total Carbs | 39.97g | 13% | |
| Sugars | 8g | 32% | |
| Dietary Fiber | 6.6g | 26% | |
| Protein | 57.4g | 115% | |
| Vitamin C | 73.7mg | 123% | |
| Iron | 96.2mg | 535% | |
| Calcium | 114.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 88.16 Kcal (369 kJ) | ||
| Calories from fat | 28.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 33% | |
|---|---|---|---|
| Cholesterol | 35.92mg | 80% | |
| Sodium | 48.09mg | 13% | |
| Potassium | 238.67mg | 34% | |
| Total Carbs | 5.95g | 13% | |
| Sugars | 1.19g | 32% | |
| Dietary Fiber | 0.98g | 26% | |
| Protein | 8.55g | 115% | |
| Vitamin C | 11mg | 123% | |
| Iron | 14.3mg | 535% | |
| Calcium | 17mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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