Roasted Chicken Thigh over Paella-Style Rice

Name: Roasted Chicken Thigh over Paella-Style Rice with parsley, oregano & salami
Total time: 35 min
Yield: 2
Cuisine: Spanish
Ingredients: 2 piece Chicken thigh; 150 g Risotto rice; 1 piece Onion; 2 piece Garlic; 1 piece Courgette; 3 teaspoon Smoked paprika; 10 g Fresh flat leaf parsley; 3 slice Salami; 1 piece Romano pepper; 1 sachet(s) Dried oregano; 1 sprig Fresh rosemary; 3 tablespoon Olive oil; 400 milliliters Low sodium chicken stock; 2 tablespoon White wine vinegar; to taste Salt and pepper

with parsley, oregano & salami

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This recipe is inspired by paella, a Valencian rice dish. Did you know that paella is traditionally cooked over a fire made using logs from the wood of an orange tree?

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Family

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Chicken thigh

75 g

Risotto rice

½ piece

Onion

1 piece

Garlic

½ piece

Courgette

1.5 teaspoon

Smoked paprika

5 g

Fresh flat leaf parsley

(May be present: Selderij)

1.5 slice

Salami

½ piece

Romano pepper

½ sachet(s)

Dried oregano

1 sprig

Fresh rosemary

Not included in your delivery

1.5 tablespoon

Olive oil

200 milliliters

Low sodium chicken stock

1 tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2993 kJ

Calories715 kcal

Fat32.9 g

Saturated Fat7.6 g

Carbohydrate72.1 g

Sugar8.6 g

Dietary Fiber10.1 g

Protein31.8 g

Salt1.3 g

Potassium316.3 mg

Calcium49.5 mg

Iron1.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Casserole with Lid

Cooking Steps

Preheat the oven to 200°C and prepare the stock.
Cut the Romano pepper into strips and slice the onion into 8 wedges.
Slice the courgette into crescents. Crush or mince the garlic.
Finely chop the salami.
Discard the rosemary stem and finely chop the leaves.

Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.

Transfer the Romano pepper, onion and courgette to a parchment-lined baking sheet.
Drizzle with olive oil, scatter over the rosemary and season with salt and pepper, then toss well to coat.
Top with the chicken and coat with half of the oregano. Drizzle with oilve oil and roast in the oven for 10 minutes.
Add the salami to the vegetables and return to the oven for 13 - 15 more minutes.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the garlic for 1 minute.
Add the rice to the pan and toast the grains for 1 minute.

Pour in the stock and cook the rice, covered, over low heat.
The rice is done when the grains are soft but still al dente. This should take around 12 - 15 minutes.
Add extra water and cook longer if you'd prefer the rice to be less al dente.

In the meantime, chop the parsley.
Stir the white wine vinegar into the rice.
Add the roasted vegetables, salami, smoked paprika and the remaining oregano to the rice. Season to taste with salt and pepper, then mix well to combine.