Chicken and Chorizo Basque Style Casserole with Brown Rice

Recipe provides dietary fibre, magnesium, Vitamin B6

Ingredients

4 chicken breasts
2 tbsp. of olive oil
20 Pitted black olives
2 large oranges (cut in wedges and pips removed)
2 red bell peppers
100g of gluten free chorizo
6 cloves of garlic
1 tsp. of smoked paprika
600g of tinned chopped tomatoes (1 & ½ tins)
200g of brown rice.
2 tbsp. of chopped flat parsley (Italian parsley)

Method

In a large non-stick frying pan, heat the olive oil. When hot, add the chicken breasts and cook on both sides for 3 or 4 minutes until browned. Remove and place in and oven proof dish.
Remove seed from the peppers and cut into strips. Cut the chorizo into slices and peel the cloves of garlic.
Leaving the juices in the pan, fry the peppers, chorizo, and garlic for 2 minutes. Add the smoked paprika and then the tinned tomatoes.
Pour the tomato, chorizo, garlic and peppers onto the chicken breasts. Place the orange wedges in among the chicken and cook in a preheated oven at 170°c for 15 minutes. Then add the olives and cook for a further 10 minutes.
When cooked remove from oven.
To serve squeeze the orange segments into the sauce and remove them. Sprinkle with chopped flat parsley.
While chicken is in the oven cook the brown rice in approx. 500ml of boiling salted water for 20 minutes. Strain off any excess water before serving.

Nutrition

Calories 452kcal

Fat 19g

Saturates 4.9g

Carbohydrates 28g

Sugars 14g

Fibre 6g

Protein 37g

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.