Roasted Chicken Thigh over Paella-Style Rice
with parsley, oregano & salami
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?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
- Serve the rice on deep plates and top with the roasted chicken.
- Garnish with the parsley.
