One-Pot Spanish Chicken and Rice
with Peppers, Olives and Lemon- Soy
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- May contain traces of allergens
- Peanuts
- Soy
- Sesame
- Mustard
- Crustaceans
- Gluten
Ingredients: Chicken thighs • Basmati rice • Sweet bell pepper • Lemon • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Yellow onion • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Cilantro • Spanish spice blend (spices, dehydrated onion, dehydrated garlic, salt, tomato powder, canola oil, oleoresin paprika, silicon dioxide) • Garlic.
Ingredients
270 g
Chicken Thighs
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
6 g
Spanish Spice Blend
(May be present: Wheat, Milk, Peanuts, Soy, Sesame, Sulphites, Tree nuts, Mustard)
¾ cup
Basmati Rice
(May be present: Peanuts, Sesame, Soy, Fish, Sulphites, Wheat, Tree nuts, Egg, Mustard, Crustaceans, Milk)
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Garlic, cloves
7 g
Cilantro
1 unit(s)
Lemon
56 g
Onion, sliced
4 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
15 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Using a strainer, rinse rice until water runs clear.
- Pat chicken dry with paper towels. Drizzle 1 tbsp (2 tbsp) oil over top. Season with half the Spanish Spice Blend, salt and pepper. Toss to coat.
- Heat a medium pot (large pot for 4 servings) and 1 tbsp (2 tbsp) oil over medium.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook in 2 batches, if needed.) Cook for 2-3 min per side, until golden. (NOTE: Chicken will finish cooking in step 4.)
- Transfer to a plate.
- To the same pot over medium, add 1 tbsp (2 tbsp) oil, peppers and onions. Cook for 3-4 min, stirring occasionally, until softened.
- Add garlic, tomato sauce base, remaining Spanish Spice Blend and rice. Cook for 30 sec, stirring often, until fragrant.
- Add 1 1/2 cups (2 3/4 cups) water, lemon juice and chicken stock powder. Stir to combine. Bring to a boil over high.
- Once boiling, reduce heat to low, then carefully add chicken to the pot. Cover and cook for 13-15 min, until chicken is cooked through** and rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, drain and roughly chop olives.
- Roughly chop cilantro.
- Remove chicken from the pot, then thinly slice.
- To the rice, add 1 tbsp (2 tbsp) butter, lemon zest and half the cilantro, then fluff with a fork.
- Divide rice between bowls and top with chicken.
- Sprinkle olives and remaining cilantro over top.
- Squeeze lemon wedge over top, if you like.
