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Valencian style chicken

Name: Valencian style chicken
Cook time: 25 min
Yield: 2
Cuisine: Valencia, Spain

with spiced rice and black garlic aioli

Ready in around 25 mins

RECIPE FACT:

Valencia is one of the oldest and most beautiful cities in Spain. It was founded by the Romans in 138 BC and subsequently conquered by the Visigoths and the Moors.

Nutritional Info:

Energy: 3775kj (903Kcal)
Protein: 49g
Carbohydrate: 60g
Fat: 56g
Contains: Milk, Egg, Tree nuts

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND THE CHICKEN:

Cut the capsicum in half, remove the seeds then cut in ½ cm slices. Set aside until needed. Trim the ends of the broccolini then cut in thirds. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh in 4 even pieces. Using half the spiced oil marinade the chicken and set aside.
2. TO COOK THE SPICED RICE:

Open the bag of steamed rice breaking up any clumps by squeezing the bag gently. Heat a large non-stick frying pan over a medium heat with a drizzle of oil. Once hot add the broccolini and cook for 2-3 mins. Add the remaining spiced oil, the capsicum and cook for 1-2 mins. Then add the steamed rice and cook for a further 2-3 mins. Finish by adding the peas and cook for 1 min until hot. Season with salt and pepper, remove from the frying pan and keep warm until serving.
3. TO COOK THE CHICKEN:

Wipe out the frying pan and place back over a medium high heat with a drizzle of oil. Once hot add the chicken, season with salt and pepper and cook for 3-4 mins on each side, then add the Valencian tomato sauce and cook for a further 1-2 mins or until the chicken is cooked through.
TO SERVE:

Divide the spiced rice and vegetables between plates and top with the chicken in Valencian tomato sauce. Finish with a few dollops of black garlic aioli and a sprinkle of parsley roasted almonds.