Protein Swap | Pan-Roasted Pollo Al Ajillo
with Brussels & Leeks
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
Did we have you at pan-roasted? There’s nothing simpler, or more satisfying, than slipping a one-pan meal into a hot oven when winter is knocking at the door. This pan is laden with smoky, buttery, garlicky keto goodness—chicken thighs and cold-weather veg—and garnished with fresh parsley.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 14g Parsley
- 400g Brussels sprouts
- 75g Sliced leeks
- 15g Minced roasted garlic
- 12g Chicken demi-glace
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil)
Contains: Milk
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
27 g
Saturated Fat
10 g
Sodium
1110 mg
Total Carb
29 g
Sugars
7 g
Protein
42 g
Fibre
11 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, turning often, 4 to 6 min., until browned.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, quarter the Brussels sprouts lengthwise.
- Roughly chop the parsley leaves and stems.
Make the sauce & start the vegetables
- In the reserved pan, heat a drizzle of oilon medium.
- Add the Brussels sprouts, demi-glace, leeks, garlic, ¼ cup water (double for 4 portions), remaining spices and S&P.
- Simmer, scraping up any browned bits, 4 to 5 min., until the Brussels sprouts begin to soften.
- Return the chicken.
Finish the chicken & vegetables
- Medium-dice 2 tbsp butter (double for 4 portions).
- Transfer the pan of chicken* and vegetables to the oven and roast, 15 to 18 min., until tender and cooked through.
- In the last 5 min., scatter the butter evenly over the chicken.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Spoon the sauce over the chicken.
- Garnish with the parsley. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
