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Catalan Chicken

Catalan Chicken with Peppers and Onions

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Recipe Details


Experience a taste of Spain with this colorful, aromatic dish. Chicken breasts, bell pepper, onion, and Castelvetrano olives are simmered in a sauce of sherry vinegar, chicken stock, paprika, and tomato paste until the meat and vegetables are perfectly tender and packed with flavor. Ready in just 30 minutes, it's served over almond-studded rice and garnished with parsley.


  • Stovetop Only
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 670
  • Protein 40g
  • Total Carb 55g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless chicken breasts
    boneless chicken breasts
  • basmati rice
    1/2 cup
    basmati rice
  • slivered almonds
    2 tablespoons
    slivered almonds
  • red bell pepper
    red bell pepper
  • parsley
    1/8 ounce
  • Castelvetrano olives
    3 tablespoons
    Castelvetrano olives
  • yellow onion
    yellow onion
  • tomato paste
    3 tablespoons
    tomato paste
  • sweet paprika
    3/4 teaspoon
    sweet paprika
  • dry sherry
    1/4 cup
    dry sherry
  • chicken stock
    1 container
    chicken stock

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan
  • 6" small pot with lid

Cooking Steps

  1. Cook chicken

    Cook chicken

    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.

  2. Cook almond rice

    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.

  3. Prepare ingredients

    Prepare ingredients

    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.

  4. Sauté aromatics

    Sauté aromatics

    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.

  5. Finish sauce

    Finish sauce

    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.

  6. Plate Catalan chicken

    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!

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