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chicken marbella

A recipe by .

 
chicken marbella
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.76 One serving costs about $2.76

$2.76 per serving

1 people like this recipe

1 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

5 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:50%

Spoonacular Score: 50%

 

Chicken marbellan is a gluten free and dairy free recipe with 5 servings. One portion of this dish contains about 41g of protein, 45g of fat, and a total of 687 calories. For $2.76 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in about 1 hour and 15 minutes. A mixture of white wine, olive oil, olives, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by spoonacular user luismi74. If you like this recipe, you might also like recipes such as Chicken Marbella, Chicken Marbella, and Chicken Marbella.

Ingredients

Servings:
3
3  bay leaves
bay leaves
0.25 cup
0.25 cup brown sugar
brown sugar
0.25 cup
0.25 cup capers
capers
5 lbs
5 lbs chicken
chicken
some
some coarse salt and pepper
coarse salt and pepper
1 Cloves
1 Cloves from 1/2 head of garlic
from 1/2 head of garlic
0.25 cup
0.25 cup olive oil
olive oil
8 large
8 large spanish green olives
spanish green olives
2 Tbsps
2 Tbsps dried oregano
dried oregano
2 Tbsps
2 Tbsps italian fresh parsley
italian fresh parsley
0.5 cup
0.5 cup prunes
prunes
0.25 cup
0.25 cup red wine vinegar
red wine vinegar
0.5 cup
0.5 cup white wine
white wine
3  bay leaves
3
bay leaves
0.25 cup brown sugar
0.25 cup
brown sugar
0.25 cup capers
0.25 cup
capers
5 lbs chicken
5 lbs
chicken
some coarse salt and pepper
some
coarse salt and pepper
1 Cloves from 1/2 head of garlic
1 Cloves
from 1/2 head of garlic
0.25 cup olive oil
0.25 cup
olive oil
8 large spanish green olives
8 large
spanish green olives
2 Tbsps dried oregano
2 Tbsps
dried oregano
2 Tbsps italian fresh parsley
2 Tbsps
italian fresh parsley
0.5 cup prunes
0.5 cup
prunes
0.25 cup red wine vinegar
0.25 cup
red wine vinegar
0.5 cup white wine
0.5 cup
white wine

Equipment

slotted spoon
slotted spoon
baking pan
baking pan
gravy boat
gravy boat
oven
oven
oven
oven
knife
knife
bowl
bowl
slotted spoon
slotted spoon
baking pan
baking pan
gravy boat
gravy boat
oven
oven
oven
oven
knife
knife
bowl
bowl


Instructions

1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.

2 Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle brown sugar over the chicken pieces and pour white wine around them.

3 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when a sharp knife inserted into the thigh pieces, at their thickest point, run with clear yellow juices (not pink).

4 With a slotted spoon, move the chicken, prunes, olives, and capers to a serving platter. Pour some of the pan juices over the chicken and sprinkle generously with parsley. Serve remaining juices in a gravy boat.

Price Breakdown

Cost per Serving: $2.75
Ingredient
3 bay leaves
¼ cups brown sugar
¼ cups capers
5 pounds chicken
1 Clove from 1/2 head of garlic
¼ cups olive oil
8 larges spanish green olives
2 Tbsps dried oregano
2 Tbsps italian fresh parsley
½ cups prunes
¼ cups red wine vinegar
½ cups white wine
Price
$0.06
$0.18
$1.69
$7.23
$0.07
$0.64
$0.29
$0.52
$0.30
$0.87
$0.30
$1.63
$13.77

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
687k Calories
41g Protein
44g Total Fat
24g Carbs
14% Health Score
Limit These
Calories
687k
34%

Fat
44g
69%

  Saturated Fat
11g
69%

Carbohydrates
24g
8%

  Sugar
17g
20%

Cholesterol
163mg
54%

Sodium
695mg
30%

Alcohol
2g
14%

Get Enough Of These
Protein
41g
83%

Vitamin B3
15mg
77%

Vitamin K
59µg
57%

Selenium
31µg
46%

Vitamin B6
0.85mg
42%

Phosphorus
343mg
34%

Vitamin B5
2mg
21%

Zinc
3mg
21%

Vitamin E
2mg
20%

Iron
3mg
19%

Vitamin B2
0.32mg
19%

Potassium
617mg
18%

Magnesium
64mg
16%

Manganese
0.26mg
13%

Vitamin A
643IU
13%

Vitamin B12
0.67µg
11%

Copper
0.22mg
11%

Fiber
2g
11%

Vitamin B1
0.15mg
10%

Calcium
86mg
9%

Vitamin C
6mg
8%

Folate
23µg
6%

Vitamin D
0.44µg
3%

covered percent of daily need

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