Roast Pepper and Chicken Recipe

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Ingredients:

Serving

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.

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Nutrition Facts

Per Serving Per 100 g

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.

Tastes

salty
savory
bitter
sweet

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