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Valencian style chicken

Name: Valencian style chicken
Cook time: 25 min
Yield: 1
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: 3,815kJ (912kcal)
Protein: 46g
Carbohydate: 65g
Sugars: 10g
Fat, total:50g
Saturated:6g
Sodium:1,209mg
Contains:Almonds, Eggs, Milk

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND THE CHICKEN:
Cut the roasted capsicum into 1 cm slices. Trim the ends off the sweet stem broccoli then cut into thirds. Remove the free-range chicken breast from its packaging and pat dry with a paper towel then cut the breast into 5-6 even pieces. Place the chicken into a bowl, pour over half of the spiced oil and set aside to marinate.
2. TO COOK THE SPICED RICE:
Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot, add the sweet stem broccoli and cook for 2-3 mins. Add the roasted capsicum and remaining spiced oil then cook for 1 min. Add the rice and cook for 2-3 mins. Add the peas and cook for a further 1 min until hot. Season with salt and pepper, remove from the pan and cover to keep warm.
3. TO COOK THE CHICKEN:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the chicken then season with salt and pepper and cook for 2-3 mins on each side. Add the Valencian tomato sauce and cook for a further 1-2 mins or until the chicken is cooked through.
TO SERVE:
Spoon the spiced rice and vegetables onto a plate and top with the chicken in Valencian tomato sauce. Dollop over black garlic aioli and sprinkle with parsley roasted almonds.