Ingredients
- 4 ounces whole onion or 3 ounces chopped, ready-cut onion (1 cup)
- 1 teaspoon olive oil
- 5 ounces whole green pepper or 4 ounces chopped, ready-cut pepper (1 cup)
- 1 large ripe tomato
- 3 or 4 ears of corn, or 2 cups frozen corn kernels
- 8 French, Italian or Greek black medium olives
- 2 tablespoons currants or raisins
- A few sprigs oregano to yield 1 tablespoon chopped
- 1 teaspoon sugar
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
772 calories; 9 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 181 grams carbohydrates; 35 grams dietary fiber; 32 grams sugars; 25 grams protein; 126 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Chop whole onion.
- Heat a large nonstick pan until it is very hot. Reduce heat to medium high, and add oil.
- Saute onion until it softens and browns.
- Wash, seed and chop whole pepper, and add to onion as it cooks.
- Wash and trim tomato, and cut into small chunks; shuck corn, and scrape kernels from ears; remove pits from olives; add the tomato, corn and olives to the pan along with the currants or raisins, and continue cooking over medium heat.
- Wash, dry and chop oregano, and add to pan along with sugar and black pepper. Continue to cook a couple of minutes, until corn is cooked. Serve with chicken.
30 minutes
Dining and Cooking