Mexican-Spiced Chicken Thigh
with roasted peppers, Greek-style cheese & parsley- Melk (inclusief lactose)
- Amandelnoten
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
.
Ingredients
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
(Contains: Selderij, May contain traces of allergens)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
5 g
Shaved almonds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens, Amandelnoten)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
1.5 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
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.
