Photo: Lily Banse
Roasted chicken thighs with squid and pipérade
14 ingredients
30 min + 1 hr
Serves 4
openrecipes
Serve this delicious chicken recipe with some good-quality bread to mop up the juices, or it makes a great tapas dish.
Estimated Nutrition (whole recipe, rough)
637
Calories
61g
Protein
32g
Fat
20g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 110ml/4fl oz extra virgin Spanish olive oil
- 1 small onion
- 1 red onion
- 6 garlic
- 1 x 285g/10oz tin pimiento peppers
- 4 ripe San Marzano tomatoes
- pinch smoked paprika
- 8 chicken thighs
- 3 small squid
- 30g/1¼oz Serrano ham
- 3 tbsp sherry vinegar
- 3 tbsp fresh flatleaf parsley
- salt and freshly ground black pepper
- 1 sachet squid
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes