Roasted Chicken Thigh over Paella-Style Rice
with parsley, oregano & salami4.0(200)
Calories
:
715 kcalProtein
:
31.4g proteinDifficulty
:
EasyFamily
Allergens:
- Selderij
- May contain traces of allergens
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?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains: Selderij, May contain traces of allergens)
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
Fat33.1 g
Saturated Fat7.8 g
Carbohydrate76.7 g
Sugar8.7 g
Dietary Fiber10.1 g
Protein31.4 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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Serve the rice on deep plates and top with the roasted chicken.
- Garnish with the parsley.
