Spanish Chicken Casserole

Name: Spanish Chicken Casserole with Capsicum & Green Olives
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 tsp olive oil; 700 g chicken thigh; 1 brown onion; 1 red capsicum; 2 clove garlic; 2 tin diced tomatoes; 2.25 cup boiling water; ¼ cup green olives; 2 tsp sugar; 1.5 cup couscous; 2 tsp butter; 1 bunch parsley

with Capsicum & Green Olives

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Kid Friendly

•Eat Me First

•High Protein

•One Pot Wonder

•Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

700 g

chicken thigh

brown onion

red capsicum

2 clove

garlic

2 tin

diced tomatoes

¼ cup

green olives

1.5 cup

couscous

(Contains: Gluten, Wheat; May be present: Soja.)

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

per serving

Calories2530 kcal

Fat18.7 g

of which saturates5.4 g

Carbohydrate62.9 g

of which sugars8.4 g

Protein44.1 g

Sodium404 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Non-Stick Pan

•Spoon

•Cling Wrap

•Fork

•Mixing Bowl

Cooking Steps

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.