Spanish Chicken

with paprika roasted vegetables and saffron rice

  • 30 min
Family Friendly
Gluten Free
Poultry
A chicken so simple to cook but so tasty. Served with roasted vegetables, saffron and butter rice and paprika and garlic mayonnaise. Too good to pass up.

Allergens: Egg, Gluten, Mustard, Wheat
Recipe 2591

Ingredients

2
Chicken Breasts
1/4 cup(s)
Mayonnaise
1
Garlic Clove(s)
2
Roma Tomato(es)
1
Green Bell Pepper(s)
1/2
Red Onion(s)
1 tsp
American Saffron
1 tbsp
Smoked Paprika
3/4 cup(s)
Basmati Rice
1 tbsp
Vegetable Oil (not included)
1 tbsp
Butter (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
754 kcal
Total fat
30 g
Saturated Fat
4 g
Sodium
410 mg
Total Carbohydrate
79 g
Fiber
6 g
Sugar
8 g
Proteins
41 g

Instructions

Recipe 2591, Step 1
1

Setup

Preheat the oven to 425°F.

Bring 1.5 cups of water to a boil (double for 4 ppl.)

Cut the tomatoes and pepper into quarters. Coarsely slice the onion. Chop the garlic.

Recipe 2591, Step 2
2

Cook the chicken

Put the chicken, pepper, tomatoes and onion on a tray lined with baking paper. Mix with a drizzle of oil, half of the paprika, salt and pepper. Cook in the oven for 22-25 minutes or until the chicken is cooked through.

Recipe 2591, Step 3
3

Rice cooking

Pour the rice in the boiling water, cover and cook on low heat for 10-12 minutes. When it is cooked, add the saffron and a knob of butter. Add salt and pepper.

Recipe 2591, Step 4
4

Mix the mayo

Mix the mayonnaise with the rest of the paprika (to taste) and the garlic.

Recipe 2591, Step 5
5

Plate your dish

Serve the chicken and roasted vegetables with the rice and mayonnaise to taste. Bon appétit!