Oven-Baked Glazed Paprika Chicken

Name: Oven-Baked Glazed Paprika Chicken with Roasted Pepper, Courgette and Spiced Rice
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit(s) Bell Pepper; 1 unit(s) Onion; 2 unit(s) Garlic Clove; 1 unit(s) Courgette; 1 sachet(s) Smoked Paprika; 2 unit(s) British Chicken Breasts; 1 sachet(s) Mexican Style Spice Mix; 150 grams Basmati Rice; 10 grams Chicken Stock Paste; 37.5 grams Red Pepper Chilli Jelly; 25 grams Sun-Dried Tomato Paste; 1 tbsp Olive Oil for the Marinade; 300 milliliter(s) Water for the Rice; 2 tbsp Mayonnaise

with Roasted Pepper, Courgette and Spiced Rice

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Here, we're piling in plenty of flavour with caramelised onion and spiced rice, topped with smoky paprika chicken and finished with a sticky red pepper chilli glaze. Full on flavour and full on delicious! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Family Friendly

•High Protein

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 unit(s)

Courgette

(May contain traces of: Celery)

1 sachet(s)

Smoked Paprika

2 unit(s)

British Chicken Breasts

1 sachet(s)

Mexican Style Spice Mix

150 grams

Basmati Rice

10 grams

Chicken Stock Paste

37.5 grams

Red Pepper Chilli Jelly

25 grams

Sun-Dried Tomato Paste

Not included in your delivery

1 tbsp

Olive Oil for the Marinade

300 milliliter(s)

Water for the Rice

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3010 kJ

Energy (kcal)720 kcal

Fat22.1 g

of which saturates3.4 g

Carbohydrate87.8 g

of which sugars13.6 g

Dietary Fibre6.6 g

Protein42.1 g

Salt2.12 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Medium Saucepan

•Bowl

•Lid

•Baking Tray

•Pan

Instructions

PDF

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the onion and cook, stirring occasionally, until softened, 7-8 mins. Add a splash of water if it browns too quickly.

Meanwhile, in a large bowl, combine the smoked paprika, garlic and olive oil for the marinade (see pantry for amount). Season with salt and pepper.

Add the chicken and turn to coat. Set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the onion has softened, stir in the Mexican style spice mix (add less if you'd prefer things milder). Cook for 30 secs, then pour in the water for the rice (see pantry for amount).

Stir in the rice and chicken stock paste and bring to the boil. Once boiling, lower the heat to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, heat a drizzle of oil in a large frying pan on nedium-high heat.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Transfer the chicken to a large baking tray. Pop the pepper strips and courgette chunks alongside. Drizzle with oil, season with salt and pepper, then toss to coat.

Roast on the top shelf of your oven until the peppers are soft and the chicken is cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is cooked, remove from your oven. Drizzle over the red pepper chilli jelly and turn to glaze. Leave to rest for a couple of mins.

Fluff up the rice with a fork, then stir in the sun-dried tomato paste. Taste and season with salt and pepper if needed.