Balkan-Inspired ORGANIC Chicken Braise
with Paprika-Spiced Vegetables & Sour Cream
Cooking time
30 minutes
Servings
2/4
Calories
790 /serving
We nominate paprika as the spice for this fall moment. Along with a vibrant hit of ajvar, it sets the tone for our nod to Balkan cooking: a rustic yet refined braise of skin-on chicken, chunky heirloom zucchini, sweet pepper and cipollini onions, finished with sour cream.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 2 Tomatoes
- 14g Parsley
- 1 Heirloom zucchini
- 100g Cipollini onions (or pearl onions)
- 1 Sweet pepper
- 30ml Tomato paste
- 60ml Ajvar (roasted red pepper spread)
- 30ml Vegetable demi-glace
- 160g White rice
- 3g Sweet paprika
- 43ml Sour cream
Contains: Milk
You will need:
Large high-sided oven-safe pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
7 g
Sodium
360 mg
Total Carb
92 g
Sugars
16 g
Protein
48 g
Fibre
7 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, quarter and peel the onions (cut into sixths if large).
- Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Halve, core and medium-dice the sweet pepper.
- Medium-dice the tomatoes.
- Roughly chop the parsley leaves and stems.
Sear the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with S&P.
- In a large, high-sided, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, starting skin-sides down, partially covered, 2 to 3 min. per side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Start the braise
- In the same pan, heat a drizzle of oil on medium-high.
- Add the onions and sauté, scraping up any browned bits, 2 to 3 min., until fragrant.
- Add the zucchini and sweet pepper. Sauté, 1 to 2 min., until fragrant.
- Add the tomato paste and sauté, 30 sec. to 1 min., until dark red.
Finish the braise
- To the pan, add the demi-glace, ajvar, sweet paprika, tomatoes, 1 cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and return the chicken, skin-sides up.
- Transfer to the oven and bake, 8 to 10 min., until the chicken* is cooked through.
- Switch the oven to broil, 1 to 2 min., if extra colour is desired.
Finish & serve
- In a small bowl, combine the sour cream, 1 tsp water (double for 4 portions) and S&P.
- Divide the rice between your bowls.
- Top with the braise (slice the chicken beforehand if desired).
- Garnish with the parsley.
- Dollop with the sour cream. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
