|
4
boneless skinless chicken breasts
(pieces)
8-10
onions
(shallots)
3
tbsps
olive oil
2
onions
(sliced)
1
green pepper
(diced)
3-4
garlic cloves
(smashed)
1
lb
tomato
(skinned and chopped roughly)
1
tsp
dried basil
(half oregano and half savory)
|
1
pinch
saffron
(optional or turmeric optional)
2
tbsps
tomato paste
34
cup
red wine
(chicken stock)
salt
pepper
15-20
black olives
(pitted black olives half chopped half)
2-4
anchovy fillets
(finely sliced or chopped optional)
|
|
Amount Per Serving
|
Calories
527
|
Calories from Fat
172
|
% Daily Value *
| Total Fat
19
g
|
29%
|
| Saturated Fat
3
g
|
17%
|
| Trans Fat
|
0%
|
| Cholesterol
114
mg
|
38%
|
| Sodium
1
g
|
57%
|
| Total Carbohydrate
39
g
|
13%
|
| Dietary Fiber
9
g
|
37%
|
| Sugars
17
g
|
Protein
43
g
| Vitamin A
|
25%
|
| Vitamin C
63
mg
|
105%
|
| Calcium
225
mg
|
22%
|
| Iron
4
mg
|
19%
|
| Potassium
2
g
|
6%
|
|
