Carb Smart Spanish Braised Chicken
with Olives and Farro
Smoky chicken breasts are braised in a savoury sauce packed with tomatoes, peppers and olives to inject loads of flavour. Spoon the whole thing over buttery farro and you are good to go for a delicious meal!
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
160 g
Tomato
30 g
Mixed Olives
(Contains Sulphites)
1 tbsp
Paprika-Garlic Blend
½ cup
Farro
(Contains Wheat)
1 unit
Chicken Broth Concentrate
7 g
Parsley
50 g
Shallot
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, 1/8 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. Chop 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 hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer to a plate.
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, until fragrant, 30 sec. Add broth concentrate, olive brine and 1 cup water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Bring to a boil over high heat.
Once boiling, add chicken. Reduce heat to medium. Cook, stirring occasionally, flipping chicken breasts halfway, until chicken is cooked through, 10-12 min.** Stir in olives and 1 tbsp butter (dbl for 4 ppl) until butter melts. Season with salt and pepper, to taste. (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 over chicken. Sprinkle with remaining parsley.
