Carb Smart Brothy Spanish-Style Braised Chicken
with Olives and Farro
"Succulent chicken breasts are braised in a savoury broth packed with tomatoes, peppers and olives to inject loads of flavour. Spoon the whole thing over buttery farro and you just might feel like you're in Catalonia!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount."
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
160 g
Sweet Bell Pepper
30 g
Mixed Olives
(Contains Sulphites)
1 tbsp
Hot Sauce
1 tbsp
Paprika-Garlic Blend
½ cup
Farro
(Contains Wheat)
1 unit
Chicken Broth Concentrate
7 g
Parsley
50 g
Shallot
80 g
Tomato
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
1.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium, 1 tbsp spicy! Add farro, 1/8 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. When farro is done, drain and set aside.
While farro cooks, drain olives, reserving brine. Roughly chop olives. Peel, then cut shallot into 1/4-inch pieces. Cut tomatoes into 1/2-inch pieces. Roughly chop parsley. Core, then cut pepper into 1/2-inch pieces.
Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with half the Paprika-Garlic Blend. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)
Heat the same pan over medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then shallots, peppers and tomatoes. Cook, stirring often, until slightly softened, 3-4 min. Sprinkle remaining Paprika-Garlic Blend over top. Cook, stirring often, until fragrant, 30 sec. Add broth concentrate, olives, reserved olive brine, hot sauce and 1 cup water (dbl for 4 ppl). (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine. Bring to a simmer over high heat.
Once simmering, add chicken to the pan with veggies. Reduce heat to medium. Cook, stirring occasionally, flipping chicken halfway, until chicken is cooked through, 10-12 min.** Transfer chicken to a clean cutting board. Add 1 tbsp butter (dbl for 4 ppl) to the pan with veggies. Season with salt and pepper, to taste, then stir until butter melts. (TIP: For a slightly sweeter sauce, add 1/4 tsp sugar, if desired.)
Thinly slice chicken. Add 1 tbsp butter (dbl for 4 ppl) and half the parsley to the pot with farro. Season with salt and pepper, to taste, then stir until butter melts. Divide farro between plates. Spoon veggies over farro, then place chicken over top. Spoon any remaining sauce from the pan over chicken. Sprinkle with remaining parsley.
