Spanish Chicken

Pollo al Chilindrón, this fragrant chicken stew hails from the Aragón region in northern Spain. The roasted red pepper, saffron, and chorizo give the sauce a 'layered' and deep flavour. We simmer the chicken drumstick (better life 2 stars) in this sauce until the meat nearly falls off the bone. Served with a mix of 4 types of rice combined with steamed vegetables.

Spanish Chicken

Chicken drumstick (better life 2 stars), chorizo, anchovies, tomatoes, bell pepper, carrot, white onion, courgette, peas, yellow beetroot, garlic, lemon zest, fresh chives and rosemary, confit lemon, green olives, kalamata olives, smoked paprika, paprika, yoghurt, basmati rice, Camargue rice (red rice), wild rice, brown rice, dry sherry, homemade chicken stock (contains celery), extra virgin olive oil, pepper and salt.

Allergens: alcohol, koemelk, lactose, selderij, vis.

Microwave

Heat the Spanish chicken with sauce and the rice with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 20-35 minMarleen's choice

Preheat the Spanish chicken with sauce and the rice with vegetables covered with an ovenproof plate, or aluminium foil for 20 minutes (1 person) to 30-35 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy200,16 kcal

Protein13,78 g

Fat8,5 g

of which saturated2,35 g

Carbohydrates15,19 g

Dietary fibre2,59 g

Salt0,86 g

Average weight: 540 g