Basque-Style Chicken
with peppers and olives
étiquettes:
Rapido
Allergènes:
Sulfites
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation25 minutes
Temps de cuisson8 minutes
DifficultéFacile
Ingrédients
quantité par portion
270 g
Hauts de cuisse de poulet
60 g
Olives mélangées
(Peut contenir : Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
1 pièce(s)
Poivron
2 pièce(s)
Gousses d'ail
1 pièce(s)
Tomates broyées à l'ail et aux oignons
7 g
Persil
6 g
Mélange paprika fumé et ail
(Contient: Sulfites Peut contenir : Blé, Lait, Noix, Moutarde, Arachides, Sésame, Soya)
¾ tasse(s)
Riz basmati
(Peut contenir : Blé, Lait, Sulfites, Oeuf, Poisson, Noix, Moutarde, Arachides, Sésame, Soya, Crustacés)
1 pièce(s)
Jalapeno
1 pièce(s)
Concentré de bouillon de poulet
56 g
Oignon, en tranches
Pas inclus dans votre livraison
2 cs
Huile*
⅓ cc
Sel*
0.13 cc
Poivre*
Ustensiles
•Passoire
•Casserole moyenne
•Plaque de cuisson
•Papier aluminium
•Kitchen Shears
Instructions
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.
