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Spanish style chicken

Name: Spanish style chicken
Cook time: 20 min
Yield: 4
Cuisine: Mediterranean

with wild rice and olives

Ready in around 20 mins

RECIPE FACT:

Moorish influence shaped Andalusian and Spanish cuisine and introduced key ingredients such as rice, saffron, almonds, citrus fruit, and spices such as saffron and cumin.

Nutritional Info:

Energy: 2,294kJ (548kcal)
Protein: 34g
Carbohydate: 35g
Sugars: 9g
Fat, total:29g
Saturated:5g
Sodium:821mg
Contains:Eggs, Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Slice the capsicums into 1/2 cm slices discarding the core. Roughly chop the green olives. Finely chop the parsley discarding the stalks.
2. TO PREPARE THE RICE:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the capsicum and cook for 2-3 mins. Open the bag of steamed brown and wild rice squeezing on the bag to break up any large clumps and add to the pan with the green sauce and cook for 1-2 mins. Remove from the pan into a salad bowl with the baby spinach and olives. Season with salt and pepper and a drizzle of oil then toss to combine.
3. TO COOK THE CHICKEN:
Wipe out the pan, respray with oil and place back over a medium high heat. Once hot, add the orange and cumin chicken thighs, season with salt and cook for 3-4 mins on each side or until cooked through, adjusting the heat as necessary. BBQ method: Cook on the grill side of a BBQ for 3-4 mins. Remove from the heat and allow to rest a few minutes before slicing into pieces.
TO SERVE:
Spoon green rice and olives into bowls and top with orange and cumin chicken pouring over and resting juices. Dollop with garlic aioli and sprinkle over the parsley.