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. 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.
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
Smoked Paprika-Garlic Blend
(Contains Sulphites)
½ cup
Farro
(Contains Wheat)
1 unit
Chicken Broth Concentrate
7 g
Parsley
50 g
Shallot
80 g
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*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
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.
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.)
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.
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!)
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.
