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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Haut de cuisse de poulet
10 g
Ail
1 cs
Vinaigre de xérès
(Contient: Sulfites)
10 g
Persil
1 cs
Mélange paprika-cumin-ail
(Contient: Sulfites)
56 g
Oignon, haché
170 g
Riz basmati
1 pièce(s)
Concentré de bouillon de poulet
2 cs
Miel
113 g
Petits pois
¼ cc
Curcuma
227 g
Brocoli, en fleurons
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
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.
