One-Pot Chicken & Djuvec-Inspired Rice
with Green Peas
Cooking time
30 minutes
Servings
2/4
Calories
640 /serving
Let’s do djuvec! This stewed rice dish hails from the region of the Balkans, where it often accompanies seasoned meats. Picking up a red tinge from the fresh tomato, roasted pepper and paprika-based spices, our version is also studded with green peas. The rice cooks in a complex concoction of demi-glace, butter and roasted red pepper spread known as ajvar. Slices of tender seared chicken breasts complete a winter-worthy meal.
We will send you:
- 2 Chicken breasts
- 2 Garlic cloves
- 1 Tomato
- 30ml Roasted red pepper spread
- 150g Green peas
- 1 Roasted pepper
- 160g White rice
- 12g Chicken demi-glace
- 10g Bell Peppers & Garlic spices (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, sweet paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Medium oven-safe pot
Total Fat
13 g
Saturated Fat
5 g
Sodium
1320 mg
Total Carb
83 g
Sugars
8 g
Protein
50 g
Fibre
7 g
Preparation
Start the chicken
Preheat the oven to 400°F. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a medium, oven-safe pot, heat a drizzle of oil on high. Add the chicken and cook, 3 to 4 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pot. Reserve the pot.
Mise en place
Meanwhile, small-dice the tomato and roasted pepper. Mince the garlic.
Start the vegetables & rice
In the reserved pot, heat a drizzle of oil on medium-high. Add the rice, tomato, roasted pepper, garlic and remaining spices. Sauté, scraping up any browned bits, 2 to 3 min., until beginning to brown.
Continue the vegetables & rice
To the pot of vegetables and rice, add 1 ¾ cups water, 1 tbsp butter (double both for 4 portions), the demi-glace, roasted red pepper spread and a big pinch of salt; bring to a boil. Cover, transfer to the oven and bake, 8 to 10 min., until the rice is partially cooked.
Finish the chicken, vegetables & rice
When the rice is partially cooked, remove from the oven and add the peas and chicken. Cover and bake, 8 to 10 min., until the chicken* is cooked through and the rice and vegetables are tender.
Plate your dish
Divide the chicken (slice beforehand if desired), vegetables and rice between your bowls. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
