Sticky Spanish Chicken
with Yellow Rice, Broccoli and Green Peas
Turmeric is the secret ingredient to getting golden-hued rice. It's the perfect bed for sweet, sticky chicken!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Chicken Thighs
10 g
Garlic
1 tbsp
Sherry Vinegar
(Contains: Sulphites)
10 g
Parsley
1 tbsp
Paprika-Cumin-Garlic Blend
(Contains: Sulphites)
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
Utensils
Cooking Steps
Wash and dry all produce.* Mince or grate the garlic. Roughly chop the parsley. In a medium bowl, combine the chicken and spice blend.
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.
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.**)
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.
Fluff the rice with a fork. Stir in the peas and half the parsley until warmed through. Season with salt and pepper.
Thinly slice the chicken. Divide the rice between plates. Top with the chicken and drizzle with any leftover glaze. Sprinkle with the remaining parsley.
