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Carb Smart Brothy Spanish-Style Braised Chicken

Carb Smart Brothy Spanish-Style Braised Chicken

with Olives and Farro

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Succulent chicken breasts are braised in a savoury broth packed with tomatoes, peppers and olives to inject loads of flavour. Serve 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.

Tags:Carb Smart (50g or less)
Allergens:Sulphites/SulfiteWheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

160 g

Sweet Bell Pepper

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

1 tbsp

Smoked Paprika-Garlic Blend

(ContainsSulphites/Sulfite)

½ cup

Farro

(ContainsWheat/Blé)

1 unit

Chicken Broth Concentrate

7 g

Parsley

50 g

Shallot

80 g

Roma Tomato

2 tbsp

Tomato Sauce Base

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

1.5 tbsp

Oil*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories660 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate50 g
Sugar9 g
Dietary Fiber6 g
Protein47 g
Cholesterol155 mg
Sodium700 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add farro, 1 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 well and return to the same pot off heat.

2

Meanwhile, drain olives, then roughly chop. Peel, then cut shallot into 1/4-inch pieces. Core, then cut pepper into 1/2-inch pieces. Roughly chop parsley. Cut tomato into 1/2-inch pieces.

3

Heat a large non-stick pan over medium heat. Meanwhile, 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, 2-3 min per side. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)

4

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 veggies soften slightly, 3-4 min. Season with salt and pepper. Sprinkle remaining Paprika-Garlic Blend over top. Add tomato sauce base. Cook, stirring often, until fragrant, 1 min. Stir in broth concentrate, olives and 1 cup water (dbl for 4 ppl). Bring to a simmer.

5

Once simmering, push veggies to the sides of the pan, then add chicken to the middle. Reduce heat to medium. Cover and cook, stirring occasionally, until chicken is cooked through, 6-8 min.** Remove the pan from heat. 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: To reduce the acidity, add 1/8 tsp sugar [dbl for 4 ppl], if desired!)

6

Thinly slice chicken. Add 1 tbsp butter (dbl for 4 ppl) and half the parsley to the pot with farro. Season with pepper, to taste, then stir until butter melts. Divide farro between bowls, then top with chicken. Spoon veggies and broth around farro and chicken. Sprinkle with remaining parsley.