Of which 7.3 g sugars and 2.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Lean protein (poultry) · Vitamin B6 (poultry) · Vitamin C (bell pepper)
Allergens none
Braised chicken with bell peppers and olives
Diced chicken cooked low and slow with colorful bell peppers and black olives.
Ingredients
- 400 g (14 oz) chicken breast, diced
- 2 bell peppers (red and yellow), cut into strips (300 g / 10½ oz)
- 100 g (3½ oz) black olives
- 1 large onion, chopped (150 g / 5½ oz)
- 3 cloves garlic, minced (9 g)
- 1 handful of cherry tomatoes (80 g / 2¾ oz)
- 1 handful of oregano and thyme (5 g)
- 1 tbsp olive oil (15 g / ½ oz)
- salt and pepper, to taste
- water, as needed — if needed
Method
- Dice the chicken and season with salt and pepper.
- Heat the olive oil in a pot and sauté the onion and garlic over medium heat for 4 minutes.
The full method (8 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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