Directions:
- Combine garlic, bay leaf, port wine, olive oil, cider vinegar, paprika, salt and paper in a plastic bag.
- Add chicken; marinate chicken overnight.
- Sprinkle parsley on a plate.
- Heat 1 Tablespoon olive oil.
- Add chicken that has been taken out of the marinade.
- Add onion; cook until brown on edges.
- Place on top of parsley.
- Can serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1204.76 Kcal (5044 kJ) | ||
| Calories from fat | 1027.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 114.18g | 176% | |
|---|---|---|---|
| Cholesterol | 237.83mg | 79% | |
| Sodium | 1293.61mg | 54% | |
| Potassium | 524.1mg | 11% | |
| Total Carbs | 14.01g | 5% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 24.12g | 48% | |
| Vitamin C | 23.7mg | 40% | |
| Iron | 1.6mg | 9% | |
| Calcium | 64.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 352.19 Kcal (1475 kJ) | ||
| Calories from fat | 300.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.38g | 176% | |
|---|---|---|---|
| Cholesterol | 69.52mg | 79% | |
| Sodium | 378.17mg | 54% | |
| Potassium | 153.21mg | 11% | |
| Total Carbs | 4.09g | 5% | |
| Sugars | 1.28g | 18% | |
| Dietary Fiber | 0.71g | 10% | |
| Protein | 7.05g | 48% | |
| Vitamin C | 6.9mg | 40% | |
| Iron | 0.5mg | 9% | |
| Calcium | 18.7mg | 6% | |
* 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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