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Spanish Chicken and Ham with Mediterranean Vegetables















Trans-fat Free, Good source of fiber


4 pounds chicken
½ teaspoon salt
1 x black pepper
freshly ground
1 each onions
finely chopped
1 clove garlic
finely chopped
½ cup wine
red or white
1 small eggplant
2 teaspoons salt
3 tablespoons olive oil
2 each zucchini
1 each green bell peppers
cut into strips
1 each sweet red bell peppers
cut into strips
2 each tomatoes
peeled, seeded, chopped
½ each ham
boiled, diced
½ cup tomato sauce
1 each bay leaves


Soak the clay pot in cold water for 10 minutes.

Place the chicken in the pot, season with salt and pepper and add the onion, garlic and wine.

Cover and place in a cold oven.

Adjust the heat to 450F and cook for 40 minutes.

In the meantime, cut the eggplant into thick slices and then into small cubes.

Place the cubes on a wire cake cooking rack and sprinkle with two teaspoons salt.

Allow to stand undisturbed for 10 minutes to drain the bitter juices.

Heat the oil and fry the eggplant until lightly browned.

Add the zucchini and peppers and fry until softened.

Add these ingredients and the tomatoes, ham, tomato sauce and bay leaf to the chicken in the pot.

Cover and continue cooking for another 40 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 745g (26.3 oz)
Amount per Serving
Calories 101139% of calories from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 404mg 135%
Sodium 1884mg 78%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 16%
Sugars g
Protein 269g
Vitamin A 42% Vitamin C 154%
Calcium 11% Iron 37%
* based on a 2,000 calorie diet How is this calculated?


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