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La Vera chicken

with citrus dressed buckwheat, capsicum and broccoli

Ready in around 20 mins

RECIPE FACT:
La Vera is an area in western Spain. The largest town is Jaraíz de la Vera. Located at the feet of the Sierra de Gredos mountain range.
Nutritional Info:
  • Energy: 2954kj (706Kcal)
  • Protein: 38g
  • Carbohydrate: 38g
  • Fat: 45g
  • Contains: Tree Nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BEFORE COOKING:

    Boil the kettle.

  • 1. TO PREPARE THE VEGETABLES:

    Cut the broccoli into small bite size florets. Cut the roast capsicum into 1 cm cubes and set aside.

  • 2. TO COOK THE BUCKWHEAT AND BROCCOLI:

    Rinse the buckwheat in a colander. Place the buckwheat in the pot and cover with boiling water and bring back to the boil over a medium-high heat. Once up to the boil reduce to a simmer and cook for 13 mins, stir in the chopped broccoli and cook another 2 mins. Drain into a colander. Place in a bowl and season with salt and mix in 2 tbsp of olive oil. Allow to cool a little. Shake the citrus dressing and stir through the buckwheat and broccoli along with the diced capsicum. Season with salt to taste.

  • 3. TO COOK THE CHICKEN:

    Remove the chicken thighs from their packaging and pat dry with paper towel. Cut each thigh into 3-4 pieces. Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken pieces and brown for 3-4 mins. Pour over half of the La Vera sauce and cook for another 3-4 mins.

  • TO SERVE:

    Spoon buckwheat and vegetables onto plates and top with chicken pieces. Pour over La Vera sauce, and sprinkle over the toasted almonds.

Ingredients In your box:
  • 1 pack of free-range chicken thigh
  • 1 pack of buckwheat
  • 1 pot of La Vera sauce
  • 1 sachet of toasted almonds
  • 1 pot of citrus dressing
  • 1 pot of roasted capsicum
  • 2 broccoli

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