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Ingredients
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3 tablespoons olive oil
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2 plantains, peeled and quartered
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2 small potatoes, quartered
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1 onion, chopped
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2 cloves garlic, minced
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4 pounds chicken legs, thighs, and wings
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2 (4 ounce) links chorizo Bilbao (spicy Spanish semi-cured sausage), quartered
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salt and pepper to taste
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water to cover
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2 tomatoes, diced
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1 (15.5 ounce) can garbanzo beans, drained
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1 small head cabbage, chopped
Directions
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Heat the olive oil in a large pot over medium heat; fry plantains and potatoes in hot oil until crisp on the outside, 5 to 7 minutes. Remove from the pot and set aside, reserving the oil in the pot.
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Cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Add the chicken and chorizo; season with salt and pepper. Cover the pot and cook for 5 minutes.
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Pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. Add the tomatoes, cover, and cook another 10 minutes. Stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. Cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. Serve hot.
Nutrition Facts (per serving)
959 | Calories |
52g | Fat |
59g | Carbs |
64g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 959 | |
% Daily Value * | |
Total Fat 52g | 67% |
Saturated Fat 15g | 75% |
Cholesterol 203mg | 68% |
Sodium 886mg | 39% |
Total Carbohydrate 59g | 21% |
Dietary Fiber 10g | 36% |
Total Sugars 16g | |
Protein 64g | 128% |
Vitamin C 78mg | 87% |
Calcium 125mg | 10% |
Iron 6mg | 33% |
Potassium 1536mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.