Valencian style chicken
Ready in around 25 mins
- Energy: 3775kj (903Kcal)
- Protein: 49g
- Carbohydrate: 60g
- Fat: 56g
- Contains: Milk, Egg, Tree nuts
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1. TO PREPARE THE VEGETABLES AND THE CHICKEN:
Cut the capsicums 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.
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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.
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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.
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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.
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- 1 pack of free-range chicken thighs
- 1 pack of steamed rice
- 1 pot of Valencian tomato sauce
- 1 pot of spiced oil
- 1 pot of black garlic aioli
- 1 sachet of parsley roasted almonds
- 1 bag of broccolini
- 1 pot of peas
- 2 capsicums
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