Mexican-Spiced Chicken Thigh

Name: Mexican-Spiced Chicken Thigh with roasted peppers, Greek-style cheese & parsley
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 piece Bell pepper; 1 piece Romano pepper; 2 piece Chicken thigh fillet; 1.33 sachet(s) Mexican-style spices; 1 piece Lemon; 150 g White long grain rice; 5 g Fresh flat leaf parsley; 50 g Greek-style cheese; 10 g Shaved almonds; 350 milliliters Low sodium vegetable stock; 3 tablespoon Olive oil; to taste Salt and pepper

with roasted peppers, Greek-style cheese & parsley

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Tags:

Family

Allergens:

Melk (inclusief lactose)

•Amandelnoten

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time40 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Bell pepper

½ piece

Romano pepper

1 piece

Chicken thigh fillet

⅔ sachet(s)

Mexican-style spices

½ piece

Lemon

75 g

White long grain rice

2.5 g

Fresh flat leaf parsley

(May be present: Selderij)

25 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

5 g

Shaved almonds

(Contains: Amandelnoten May be present: Pinda's, Noten, Sesamzaad)

Not included in your delivery

175 milliliters

Low sodium vegetable stock

1.5 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3172 kJ

Calories758 kcal

Fat36.6 g

Saturated Fat10.1 g

Carbohydrate70.9 g

Sugar9.3 g

Dietary Fiber11.2 g

Protein34.5 g

Salt1.9 g

Potassium60 mg

Calcium4 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

•Bowl

•Casserole with Lid

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 200°C and prepare the stock. In the meantime, halve the Romano pepper and quarter the bell pepper. Remove the seeds from both, then transfer to a parchment-lined baking sheet and drizzle with a third of the olive oil. Season with salt and pepper, then roast in the oven for 20 - 25 minutes.

Meanwhile, transfer the chicken thigh to a bowl and drizzle with another third of the olive oil. Add half of the Mexican spices*, then toss well to coat.

*Take care, this ingredient is spicy! Use as preferred.

Heat the rest of the olive oil in a deep frying pan over medium-high heat. Fry the chicken thigh for 2 minutes per side, then remove from the pan. Juice the lemon in the meantime.

Transfer the rice and the rest of the Mexican spices to the same pan, then pour in the stock. Add 2 tsp lemon juice per person and mix well, then place the chicken thigh on top of the rice. Cover with the lid and allow to cook over medium-low heat for 20 - 25 minutes or until the rice is done, stirring regularly (see Tip).

Tip: add a splash of water as necessary if the rice is too dry.

In the meantime, finely chop the parsley and crumble the Greek-style cheese. Heat a clean frying pan over medium-high heat and toast the shaved almonds until golden-brown.

Serve the chicken thigh and rice with the roasted peppers. Garnish with the parsley, the Greek-style cheese and the toasted almonds.

Did you know... as well as vitamin C, Romano peppers and bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.