Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

Name: Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 355 milliliters peeled almonds; 4 servings Freshly ground black pepper; 118 milliliters bread crumbs; 2 Tbsps cold butter, cut into pieces; 710 milliliters chicken stock; 79 milliliters dry sherry, eyeball it; 2 eggs; 237 milliliters all-purpose flour; 1 handful Generous flat-leaf parsley; 255 grams package frozen artichoke hearts; 5 Tbsps extra-virgin olive oil, divided; 118 milliliters pitted Spanish green olives, chopped; 4 piquillo peppers or 2 roasted red peppers, chopped; 4 servings Salt; 680 grams boneless, skinless chicken breasts; 2 teaspoons smoked paprika; 1 large fresh thyme sprig, leaves only; 355 milliliters white long-grain rice

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers is an European recipe that serves 4. One serving contains 1346 calories, 66g of protein, and 68g of fat. This recipe covers 51% of your daily requirements of vitamins and minerals. A couple people really liked this main course. If you have chicken breasts, piquillo peppers, bread crumbs, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Bring stock to a boil, stir in rice and 1 tablespoon extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients.

Ingredients you will need

Extra Virgin Olive Oil

Stock

Rice

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides.

Ingredients you will need

Salt And Pepper

Meat

Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine.

Ingredients you will need

Salt And Pepper

Smoked Paprika

Breadcrumbs

Parsley

All Purpose Flour

Water

Egg

Nuts

Equipment you will use

Food Processor

Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.

Ingredients you will need

Whole Chicken

All Purpose Flour

Nuts

Egg

Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Oven

5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves.

Ingredients you will need

Thyme

Artichoke

Peppers

Olives

Rice

Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.

Ingredients you will need

Whole Chicken

Butter

Sherry

Sauce

Rice

Equipment you will use

Frying Pan

Equipment

Oven

Frying Pan

Food Processor

Ingredients

Servings:

355milliliters

peeled almonds 4servings

Freshly ground black pepper 118milliliters

bread crumbs 2Tbsps

cold butter, cut into pieces 710milliliters

chicken stock 79milliliters

dry sherry, eyeball it 2

eggs 237milliliters

all-purpose flour 1handful

Generous flat-leaf parsley 255grams

package frozen artichoke hearts 5Tbsps

extra-virgin olive oil, divided 118milliliters

pitted Spanish green olives, chopped 4

piquillo peppers or 2 roasted red peppers, chopped 4servings

Salt 680grams

boneless, skinless chicken breasts 2teaspoons

smoked paprika 1large

fresh thyme sprig, leaves only 355milliliters

white long-grain rice

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Parador Tempranillo with a 4.1 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.