Chicken with roasted peppers, olives & basmati rice

10'

4

Σχετικά με τη συνταγή

Calories ~860kcal

Protein ~52g

Carbohydrates ~31g

Fat ~56g

Mediterranean

Preparation 10'

Cooking 1 hour

Servings 4

Διατροφική αξία ανά μερίδα

Calories ~860kcal

Protein ~52g

Carbohydrates ~31g

Fat ~56g

The recipe

Chicken with roasted peppers, olives & basmati rice

Mediterranean

10' Preparation

1 hour Cooking

4 Servings

Nutrition per serving

~860 kcal Calories

~52 g Protein

~31 g Carbohydrates

~56 g Fat

Υλικά

1 whole chicken (about 1.5 kg), cut into serving pieces
1 kg mixed bell peppers (green, yellow and red)
1 chili pepper
2 onions
2 garlic cloves
400 g cherry tomatoes
60 g capers, rinsed
60 g caper berries, rinsed
250 g pitted green and black olives
1 sprig fresh thyme
1 sprig fresh rosemary
Zest of 1 lemon
80 ml dry white wine
100 ml extra virgin olive oil
Salt and freshly ground black pepper
A few fresh basil leaves, for serving

For the Basmati Rice

200 g basmati rice
300 ml water
30 ml extra virgin olive oil
20 g butter
Fleur de sel (or fine sea salt) and white pepper

Chicken with roasted peppers, olives & basmati rice

Preparation: 10' Cooking: 1 hour Servings: 4 Cuisine: Mediterranean

Nutrition per serving: Calories ~860 kcal · Protein ~52 g · Carbohydrates ~31 g · Fat ~56 g

Ingredients

1 whole chicken (about 1.5 kg), cut into serving pieces
1 kg mixed bell peppers (green, yellow and red)
1 chili pepper
2 onions
2 garlic cloves
400 g cherry tomatoes
60 g capers, rinsed
60 g caper berries, rinsed
250 g pitted green and black olives
1 sprig fresh thyme
1 sprig fresh rosemary
Zest of 1 lemon
80 ml dry white wine
100 ml extra virgin olive oil
Salt and freshly ground black pepper
A few fresh basil leaves, for serving

For the Basmati Rice

200 g basmati rice
300 ml water
30 ml extra virgin olive oil
20 g butter
Fleur de sel (or fine sea salt) and white pepper

Method

Preheat the oven to 200°C.
Line a baking tray with parchment paper and arrange the whole bell peppers, chili pepper, onions and garlic cloves. Add the rosemary, drizzle with a little olive oil, season with freshly ground black pepper and roast for 10–15 minutes, until slightly softened.
Remove the vegetables from the oven and cover them with plastic wrap or transfer them to a food-safe bag for a few minutes to allow them to steam. Peel the peppers, remove the seeds and cut them into strips. Keep them together with the roasted onions and all the juices released during roasting.
Bring a saucepan of water to a boil. Blanch the cherry tomatoes for 1 minute, then transfer them to a bowl to cool slightly. Peel them and set aside.
Season the chicken with salt and pepper. Heat the olive oil in a large casserole or Dutch oven and sear the chicken over high heat until golden brown on all sides.
Add the lemon zest and fresh thyme, then deglaze with the white wine. Allow the wine to simmer for 2–3 minutes until the alcohol has evaporated. Add about 1 glass of water, reduce the heat and let the chicken simmer for approximately 30 minutes.
Move the chicken to one side of the pot and add the roasted onions, roasted peppers, peeled cherry tomatoes, green and black olives, caper berries and capers. Pour in all the roasting juices from the vegetables and finish with a drizzle of extra virgin olive oil.
Gently shake the pot to distribute the ingredients evenly. Cover with parchment paper or the lid and continue cooking for another 20 minutes, until the chicken is tender and the sauce has thickened.
Once the chicken is cooked, remove the lid and simmer for another 2–3 minutes to allow the sauce to reduce and glaze beautifully.
Meanwhile, prepare the rice.
Rinse the basmati rice thoroughly under cold running water until the water runs clear. Soak it in fresh cold water for about 20 minutes, then drain well.
Place the water, butter, olive oil, fleur de sel and white pepper in a saucepan. Bring to a boil, add the rice, cover and cook over low heat for about 20 minutes, or until all the liquid has been absorbed.
Transfer the chicken to a large serving platter together with the roasted peppers, cherry tomatoes, olives, capers and the rich sauce. Garnish with fresh basil leaves and serve with the fragrant basmati rice in a separate serving bowl.

Εκτέλεση

Preheat the oven to 200°C.

Line a baking tray with parchment paper and arrange the whole bell peppers, chili pepper, onions and garlic cloves. Add the rosemary, drizzle with a little olive oil, season with freshly ground black pepper and roast for 10–15 minutes, until slightly softened.

Remove the vegetables from the oven and cover them with plastic wrap or transfer them to a food-safe bag for a few minutes to allow them to steam. Peel the peppers, remove the seeds and cut them into strips. Keep them together with the roasted onions and all the juices released during roasting.

Bring a saucepan of water to a boil. Blanch the cherry tomatoes for 1 minute, then transfer them to a bowl to cool slightly. Peel them and set aside.

Season the chicken with salt and pepper. Heat the olive oil in a large casserole or Dutch oven and sear the chicken over high heat until golden brown on all sides.

Add the lemon zest and fresh thyme, then deglaze with the white wine. Allow the wine to simmer for 2–3 minutes until the alcohol has evaporated. Add about 1 glass of water, reduce the heat and let the chicken simmer for approximately 30 minutes.

Move the chicken to one side of the pot and add the roasted onions, roasted peppers, peeled cherry tomatoes, green and black olives, caper berries and capers. Pour in all the roasting juices from the vegetables and finish with a drizzle of extra virgin olive oil.

Gently shake the pot to distribute the ingredients evenly. Cover with parchment paper or the lid and continue cooking for another 20 minutes, until the chicken is tender and the sauce has thickened.

Once the chicken is cooked, remove the lid and simmer for another 2–3 minutes to allow the sauce to reduce and glaze beautifully.

Meanwhile, prepare the rice.

Rinse the basmati rice thoroughly under cold running water until the water runs clear. Soak it in fresh cold water for about 20 minutes, then drain well.

Place the water, butter, olive oil, fleur de sel and white pepper in a saucepan. Bring to a boil, add the rice, cover and cook over low heat for about 20 minutes, or until all the liquid has been absorbed.

Transfer the chicken to a large serving platter together with the roasted peppers, cherry tomatoes, olives, capers and the rich sauce. Garnish with fresh basil leaves and serve with the fragrant basmati rice in a separate serving bowl.