Madrid Paprika Chicken
with tomato orzo and sliced almonds
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Wheat, Tree Nuts
Chef
Nigel Palmer
In Your Box (serves 2)
- 1 Lemon
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½ oz. Sliced Almonds
- 2 Zucchini
- 3 fl. oz. White Cooking Wine
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4 oz. Orzo Pasta
- 1 tsp. Garlic Salt
- 1 Shallot
- 2 Roma Tomato
- 1 tsp. Smoked Paprika
- 16 oz. Bone-in Skin-On Chicken Breasts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories844
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Carbohydrates60g
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Fat38g
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Protein60g
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Sodium1750mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 cook orzo
med pot, boiling water standard orzo cooking
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2 Prep
½" dice zucchini ½" dice Roma mince garlic thinly slice shallot season chicken with pinch s+p
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3 sear chicken
cold oven safe pan, 2 tsp oil skin side down, medium high heat cook until skin is crispy, 3-5 minutes, flip and cook to minutes, remove to plate.
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4 Finish chicken
same pan add shallot cook 2 min add tomato, wine, ¼ cup water, garlic salt, paprika bring to boil, add chicken shin side up 450 oven, roast 15 min until 165
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5 Finish orzo
Large NS pan, med-high heat, 1 Tbsp oil cook zucchini until browned and slightly tender, 3-4 minutes add garlic, cook 30-90 sec add orzo, ¼ tsp salt, pinch pepper
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