Directions:
- Roast bell peppers. (you can simply sautee them, but roasting adds a unique quality).
- Thinly slice onion and finely chop garlic and hot pepper. Slice bell peppers into thin strips.
- Heat the oil in a flameproof casserole and brown the chicken on all sides.
- Remove and set aside.
- Add onion, garlic, and chili, cook gently for about 5 minutes- until softened.
- Add tomatoes and wine. Bring to boil.
- Return chicken to casserole, and add roasted bell pepper strips.
- Salt and pepper to taste.
- Cover and simmer 30-40 minutes.
- Serve hot, garnish with fresh shredded basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2384.52 Kcal (9984 kJ) | ||
| Calories from fat | 1475.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 163.92g | 252% | |
|---|---|---|---|
| Cholesterol | 941.4mg | 314% | |
| Sodium | 870.34mg | 36% | |
| Potassium | 2468.6mg | 53% | |
| Total Carbs | 16.25g | 5% | |
| Sugars | 9.27g | 37% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 190.85g | 382% | |
| Vitamin C | 147.7mg | 246% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 49.3mg | 274% | |
| Calcium | 166.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 178.9 Kcal (749 kJ) | ||
| Calories from fat | 110.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.3g | 252% | |
|---|---|---|---|
| Cholesterol | 70.63mg | 314% | |
| Sodium | 65.3mg | 36% | |
| Potassium | 185.21mg | 53% | |
| Total Carbs | 1.22g | 5% | |
| Sugars | 0.7g | 37% | |
| Dietary Fiber | 0.29g | 16% | |
| Protein | 14.32g | 382% | |
| Vitamin C | 11.1mg | 246% | |
| Vitamin A | 0.2mg | 74% | |
| Iron | 3.7mg | 274% | |
| Calcium | 12.5mg | 17% | |
* 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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