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Basque-Style Chicken Thighs

with Jalapeno Rice, Peppers and Olives

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Tags:
Quick
Allergens:
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

270 g

Chicken Thighs

60 g

Mixed Olives

(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Garlic, cloves

1 unit(s)

Crushed Tomatoes with Garlic and Onion

7 g

Parsley

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May contain traces of: Wheat, Milk, Tree nuts, Mustard, Peanuts, Sesame, Soy)

¾ cup

Basmati Rice

(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts, Mustard, Peanuts, Sesame, Soy, Crustaceans)

1 unit(s)

Jalapeño

1 unit(s)

Chicken Broth Concentrate

56 g

Onion, sliced

Not included in your delivery

2 tbsp

Oil*

⅓ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories690 kcal
Fat27 g
Saturated Fat4.5 g
Carbohydrate79 g
Sugar10 g
Dietary Fiber5 g
Protein38 g
Cholesterol135 mg
Sodium1080 mg
Potassium1100 mg
Calcium100 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer
•Medium Pot
•Baking Sheet
•Aluminum Foil
•Kitchen Shears

Cooking Steps

1
  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear.
  • Peel, then mince or grate garlic.
  • Core, then finely chop jalapeno,removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
  • Core, then cute pepper into 1/4-inch slices.
  • Drain, then rough chop olives. Reserve olive brine.
2
  • Heat a medium pot over medium-high. When the pot is hot add 1 tbsp (2 tbsp) butter, rice, half the garlic and jalapeno. Cook for 1 min, stirring often, until fragrant. 
  • Add 1 1/4 cups (2 1/2 cups) water, chicken broth concentrate and 1/4 tsp (1/2 tsp) salt. Stir. Bring to a boil over high, then reduce heat to low.
    Cover and cook for 13-15 min, until rice is tender and water is absorbed.
    Remove from heat. Set aside, still covered.
3
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • To a foil-lined baking sheet, add chicken, half the Smoked Paprika-Garlic Spice Blend and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat.
    Broil in the middle of the oven for 10-12 min, flipping once, until cooked through.**
4
  • Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil, onions, remaining garlic and pepper. Cook for 3-4 mins, stirring frequently, until softened.
  • Add remaining Smoked Paprika-Garlic Blend. Cook for 1 min, stirring frequently, until fragrant.
  • Stir in crushed tomatoes, 1/4tsp (1/2 tsp) sugar, olive brine and 1/2 cup (3/4 cup) water. Season with salt and pepper.
  • Reduce heat to medium-low. Cook for 3-5 min, stirring occasionally, until thickened.
5
  • Add chicken and juices from baking sheet to the sauce. Cook for 1-2 mins.
6
  • Fluff rice with fork.
  • Divide rice between bowls.
  • Divide chicken between bowls.
  • Spoon sauce in pan over top of chicken.
  • Sprinkle olives over chicken.
  • Snip parsley over top using shears.
Meal right image

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