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Sticky Spanish Chicken

Sticky Spanish Chicken

with Yellow Rice, Broccoli and Green Peas

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Turmeric is the secret ingredient to getting golden-hued rice. It's the perfect bed for sweet, sticky chicken!

Allergens:Sulphites/Sulfite

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

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

340 g

Chicken Thighs

10 g

Garlic

1 tbsp

Sherry Vinegar

(ContainsSulphites/Sulfite)

10 g

Parsley

1 tbsp

Paprika-Cumin-Garlic Blend

(ContainsSulphites/Sulfite)

56 g

Onion, chopped

170 g

Basmati Rice

1 unit

Chicken Broth Concentrate

2 tbsp

Honey

113 g

Green Peas

¼ tsp

Turmeric

227 g

Broccoli, florets

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3084 kJ
Calories737 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate109 g
Sugar24 g
Dietary Fiber8 g
Protein49 g
Cholesterol141 mg
Sodium527 mg
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Small pot
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce.* Mince or grate the garlic. Roughly chop the parsley. In a medium bowl, combine the chicken and spice blend.

2

Heat a small pot over medium heat. Add a drizzle of oil, then the onion. Cook until browned, 5-6 min. Add the rice and garlic. Stir for 1 min. Add the broccoli, broth concentrate(s), 1 1/2 cups salted water (double for 4 people) and a pinch of turmeric. Boil, then reduce the heat to low. Cover and cook until all the water is absorbed, 12-14 min.

3

Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. Sear until the chicken is cooked through and golden-brown, 5-6 min per side. (TIP: Cook to a minimum internal temperature of 175°F.**)

4

Reduce the heat to medium-low. Add the honey and 1 tbsp vinegar (double for 4 people) to the pan. Cook, stirring occasionally, until a sticky glaze coats the chicken, 1-2 min.

5

Fluff the rice with a fork. Stir in the peas and half the parsley until warmed through. Season with salt and pepper.

6

Thinly slice the chicken. Divide the rice between plates. Top with the chicken and drizzle with any leftover glaze. Sprinkle with the remaining parsley.