Directions:
- Combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper). Rub over chicken.
- Combine 1/4 teaspoon salt, potatoes, bell pepper, onion, oil, and garlic in a large bowl. Heat a large nonstick skillet over medium-high heat. Add the potato mixture, and cook for 5 minutes, stirring occasionally. Add broth; cover, reduce heat, and simmer for 5 minutes. Uncover; add thighs to pan, nestling them into vegetable mixture. Cover and cook for 20 minutes or until the vegetables are tender and chicken is done. Garnish with thyme sprigs, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.57 Kcal (2138 kJ) | ||
| Calories from fat | 267.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.71g | 46% | |
|---|---|---|---|
| Cholesterol | 59.54mg | 20% | |
| Sodium | 763.54mg | 32% | |
| Potassium | 1393.98mg | 30% | |
| Total Carbs | 47.1g | 16% | |
| Sugars | 7.8g | 31% | |
| Dietary Fiber | 7.02g | 28% | |
| Protein | 14.95g | 30% | |
| Vitamin C | 95.6mg | 159% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 34.1mg | 189% | |
| Calcium | 83.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 109.95 Kcal (460 kJ) | ||
| Calories from fat | 57.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 46% | |
|---|---|---|---|
| Cholesterol | 12.82mg | 20% | |
| Sodium | 164.43mg | 32% | |
| Potassium | 300.19mg | 30% | |
| Total Carbs | 10.14g | 16% | |
| Sugars | 1.68g | 31% | |
| Dietary Fiber | 1.51g | 28% | |
| Protein | 3.22g | 30% | |
| Vitamin C | 20.6mg | 159% | |
| Vitamin A | 0.4mg | 60% | |
| Iron | 7.3mg | 189% | |
| Calcium | 18mg | 8% | |
* 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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