Catalan Chicken with Peppers and Onions
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Ingredients & Equipment
What we send
- 2boneless chicken breasts
- 1/2 cupbasmati rice
- 2 tablespoonsslivered almonds
- 1red bell pepper
- 1/8 ounceparsley
- 3 tablespoonsCastelvetrano olives
- 1yellow onion
- 3 tablespoonstomato paste
- 3/4 teaspoonsweet paprika
- 1/4 cupdry sherry
- 1 containerchicken stock
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium high-sided pan
- 6" small pot with lid
- Tree Nuts
Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper. Heat 2 teaspoons olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear opposite side until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate. Reserve pan, off heat, for Step 4.
Cook almond rice
While chicken cooks, in a small pot, combine rice, half of almonds, 1 cup water, and ¼ teaspoon salt; bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.
While rice cooks, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into 1-inch pieces. Pick parsley leaves, discarding stems (this is a great task for your dinner date). Halve olives. Peel onion, quarter, and separate layers.
Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add bell pepper and onion. Sauté, stirring, until softened, about 3 minutes. Add tomato paste and paprika and sauté, stirring, until fragrant, 1-2 minutes. Season with ¼ teaspoon salt and black pepper as desired.
Add sherry to pan with aromatics, still over medium-high heat. Cook until reduced by half, 1 minute. Stir in olives and half of stock. Return chicken to pan skin-side up, nestling partway into sauce. Simmer, spooning sauce over chicken, until flavors have melded and sauce has thickened, 5-6 minutes more. Remove pan from heat.
Plate Catalan chicken
Divide almond rice between serving plates. Top with Catalan chicken, peppers, and onions, spooning over sauce from pan. Finish with parsley and remaining almonds, or enlist your dinner date to help with the garnishes. Enjoy!