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Chicken Breasts Alla Romana over Olive Rice

Wilted Kale & Sweet Pepper Miscela Sauce

Cooking time

35 minutes

Servings

2/4

Calories

780 /serving

When in Rome, make chicken alla Romana. We’re not in Rome either... but this week we’ve got a taste of this Italian-inspired classic that’s sure to make your mouth water. Pan-seared to their juiciest, chicken breasts meet briny kalamata olives, wilted kale and a bright burst of sweet pepper miscela in this dish. The layers of rice, cooked greens and succulent meat make for a pretty play of dark and light on each plate.

We will send you:

  • 2 Chicken breasts
  • 1 Bunch of parsley
  • 1 Onion (or shallot)
  • 1 Celery stalk
  • ½ Bunch of kale
  • 165g White rice
  • 30ml Tomato paste
  • 7g Honey
  • 60ml Vegetable demi-glace
  • 30g Kalamata olives
  • 30g Sweet pepper miscela
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

You will need:

Medium pot
Large pan
Olive oil
Oil
Salt & pepper
Total Fat
20 g
Saturated Fat
3 g
Sodium
1000 mg
Total Carbs
99 g
Sugars
12 g
Protein
52 g
Fibres
8 g
Preparation
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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 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Mise en place
While the rice cooks, remove the kale leaves from the stems, discarding the stems; roughly chop the leaves. Roughly chop the olives. Small-dice the celery. Halve, peel and small-dice the onion. Roughly chop the parsley leaves and stems.
a picture
Sear the chicken
Pat the chicken breasts dry with paper towel. Cut the breasts into 3 pieces each crosswise; season with ½ the spice blend and S&P. In a large pan, heat a drizzle of olive oil on medium-high. Add the chicken and cook, 3 to 4 minutes per side, until golden brown. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the onion, celery, kale and ⅓ of the olives. Cook, scraping up any fond from the bottom of the pan, 3 to 4 minutes, until the kale has wilted. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red. Add the sweet pepper miscela, demi-glace, honey and 1 ¼ cups water (double for 4 portions); season with the remaining spice blend. Reduce the heat to simmer and cook, stirring occasionally, 6 to 8 minutes, until the flavours have combined.
a picture
Finish & serve
To the pan of sauce, add the seared chicken*. Cook, spooning the sauce over the chicken, 1 to 2 minutes, until the chicken is cooked through. To the pot of rice, add the remaining olives and ½ the parsley; drizzle with olive oil and season with S&P to taste. Stir to combine. Divide the finished rice between your plates. Top with the chicken and sauce. Garnish with the remaining parsley. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.