Spanish Chicken Casserole
with Capsicum & Green Olives
Simmering red capsicum absolutely transforms it into sweet, soft and ever so slightly smoky ribbons of red. With such a delicious base to build on, it’s no wonder that along with salty green olives, succulent chicken and fluffy couscous, it’s one of our favourites at HelloFresh HQ.
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Ingredients
700 g
chicken thigh
1
brown onion
1
red capsicum
2 clove
garlic
2 tin
diced tomatoes
¼ cup
green olives
1.5 cup
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bunch
parsley
Not included in your delivery
2 tsp
olive oil
2.25 cup
boiling water
2 tsp
sugar
2 tsp
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
To prepare ingredients, cut chicken thighs in 3 cm chunks, finely slice onion and capsicum, peel and crush garlic, slice green olives, pick parsley leaves and chop.
Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken thighs and cook, stirring, for 3-4 minutes or until browned. Remove from the pan and set aside on a plate.
Place the same frying pan back over a medium-high heat. Add the brown onion and red capsicum and cook, stirring, for 4-5 minutes or until soft. Add the garlic and cook for 1 minute or until fragrant. Add the browned chicken, diced tomatoes, ¾ cup of the boiling water (for added flavour pour the water into the empty tomato tins and swirl around before adding it to the pan), green olives and white sugar and bring to the boil. Reduce the heat to medium-low and season with salt and pepper. Simmer for 20 minutes or until the chicken is cooked through and the sauce has thickened slightly.
Meanwhile, place the couscous in a medium bowl and pour over the remaining 1 ½ cups of the boiling water. (The perfect couscous is made with equal parts couscous and boiling water). Cover with tightly wrapped cling wrap for 5 minutes. Uncover, then fluff the couscous with a fork and season to taste with salt and pepper. Stir through the butter and half the parsley until combined.