Chicken Thighs with Roasted Pepper Sauce
Scallion Rice & Sherry Vinegar-Dressed Side Salad
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
It takes two to tangy! Roasted pepper and sherry vinegar sharpen the palate of this sauce to a fine edge. Get it all over chicken thighs done with Spanish flair, pan-bronzed and tender, under a blend of smoked paprika, cumin, coriander and warm spices. The sideshow is scallion-studded rice, flanked by an invigorating salad of baby greens, radishes and tomato. Say cheers with a sherry vinaigrette.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 100g Radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Scallions
- 1 Tomato
- 30ml Sherry vinegar
- 1 Roasted pepper
- 15g Minced roasted garlic
- 160g White rice
- 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Sulphites
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
6 g
Sodium
840 mg
Total Carb
75 g
Sugars
3 g
Protein
43 g
Fibre
6 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ¾ of the spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate.
Make the roasted pepper sauce
Meanwhile, finely chop the roasted pepper. Thinly slice the scallions crosswise, separating the white bottoms and green tops. In a small bowl, combine the roasted pepper, garlic, ½ the white bottoms of the scallions, ½ the vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the salad
Large-dice the tomato. Cut the radishes into ½ inch wedges. In a large bowl, combine the remaining white bottoms of the scallions and vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the tomato, radishes and baby greens; toss well.
Finish & serve
To the pot of rice, add the green tops of the scallions; stir well. Divide the rice, chicken and salad between your plates. Serve the roasted pepper sauce on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
