Directions:
- Roast the peppers and cover them with a clean towel when done. When soft, peel the skin and slice them. Keep the juice too.
- Fry the chicken legs and add garlic.
- Add the onion and continue frying.
- Add the tomato paste and tomato sauce.
- Le it boil a little than add the peppers with the juice. Season.
- Let it boil on low. When chicken is done add parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.61 Kcal (2058 kJ) | ||
| Calories from fat | 177.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.7g | 30% | |
|---|---|---|---|
| Cholesterol | 241.15mg | 80% | |
| Sodium | 916.58mg | 38% | |
| Potassium | 1057.7mg | 23% | |
| Total Carbs | 20.91g | 7% | |
| Sugars | 11.16g | 45% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 51.72g | 103% | |
| Vitamin C | 127mg | 212% | |
| Vitamin A | 3mg | 99% | |
| Iron | 53.7mg | 299% | |
| Calcium | 57.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 96.05 Kcal (402 kJ) | ||
| Calories from fat | 34.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 30% | |
|---|---|---|---|
| Cholesterol | 47.11mg | 80% | |
| Sodium | 179.08mg | 38% | |
| Potassium | 206.65mg | 23% | |
| Total Carbs | 4.09g | 7% | |
| Sugars | 2.18g | 45% | |
| Dietary Fiber | 0.68g | 14% | |
| Protein | 10.1g | 103% | |
| Vitamin C | 24.8mg | 212% | |
| Vitamin A | 0.6mg | 99% | |
| Iron | 10.5mg | 299% | |
| Calcium | 11.3mg | 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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