Directions:
- In a 4- or 4 1/2-quart Dutch oven, brown chicken, half at a time, in hot olive oil over medium heat.
- Remove the chicken and set aside.
- Add onions and green peppers to drippings in Dutch oven; cook for 5 minutes, stirring occasionally. Spoon off fat.
- Return chicken to Dutch oven.
- Add eggplant, undrained tomatoes, sherry, lemon juice, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until chicken is tender and no longer pink. Serve in bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.37 Kcal (1760 kJ) | ||
| Calories from fat | 271.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.12g | 46% | |
|---|---|---|---|
| Cholesterol | 92.9mg | 31% | |
| Sodium | 506.88mg | 21% | |
| Potassium | 494.68mg | 11% | |
| Total Carbs | 9.95g | 3% | |
| Sugars | 5.35g | 21% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 18.33g | 37% | |
| Vitamin C | 44.1mg | 73% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 148.64 Kcal (622 kJ) | ||
| Calories from fat | 95.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 46% | |
|---|---|---|---|
| Cholesterol | 32.85mg | 31% | |
| Sodium | 179.23mg | 21% | |
| Potassium | 174.91mg | 11% | |
| Total Carbs | 3.52g | 3% | |
| Sugars | 1.89g | 21% | |
| Dietary Fiber | 1.13g | 13% | |
| Protein | 6.48g | 37% | |
| Vitamin C | 15.6mg | 73% | |
| Calcium | 8.3mg | 2% | |
* 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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