Potato Chicken Tomato Dish By J.O.

1. Parboil potatos then smash slightly with your thumb.

2. Put tomatoes in boiling water for 30 seconds and remove skin.

3. Fry chicken; skin side down until browned in an oven proof skillet.

4. Pour marindade over chicken. Cook in 350 oven for 30 minutes. Add potatoes and tomatoes and more marinade if desired. Cook at least another 30 minutes.

5. Serve with salad greens.

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Nutrient	Quantity
Total fats	54 g
Energy	477.36 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4109 g
Calcium, Ca	0.54 mg
Fatty acids, total saturated 22:0	0.0697 g
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.1679 g
Sodium, Na	1.08 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6777 g
Total lipid (fat)	54 g
Fatty acids, total saturated 16:0	6.0966 g
Choline, total	0.162 mg
Fatty acids, total saturated 18:0	1.0546 g
Fatty acids, total saturated 18:1 undifferentiated	38.4853 g
Betaine	0.054 mg
Iron, Fe	0.3024 mg
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 18:2 undifferentiated	5.2715 g
Fatty acids, total polyunsaturated	5.6824 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Phytosterols	119.34 mg
Fatty acids, total saturated 20:0	0.2236 g
Vitamin K (phylloquinone)	32.508 g
Fatty acids, total saturated	7.4563 g
Fatty acids, total monounsaturated	39.3989 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	7.749 mg
Potassium, K	0.54 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	1 teaspoon	0	0	0
Olive oil	0.25 cup	477.36	0	54
Potato	2 cups	0	0	0
Tomato	2 cups	0	0	0
Chicken thigh	6	0	0	0
Oregano	2	0	0	0
red wine vinegar	1 tablespoon	0	0	0