Spanish Chicken

Pollo al Chilindrón, this fragrant chicken stew hails from the Aragón region in northern Spain. Roasted red peppers, saffron, and chorizo lend the sauce a 'layered' and deep flavour. We braise the chicken leg (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

chorizo [lactose, milk], chicken leg (better life 2 stars), anchovy, tomatoes, bell pepper, courgette, peas, yellow beet, garlic, leek, white onion, carrot, celery, celeriac, lemon [sulphites], fresh chives, rosemary, thyme, preserved lemon, green olives, kalamata olives, mace, smoked paprika powder, paprika powder, yoghurt [lactose, milk], basmati rice, camargue rice (red rice), wild rice, brown rice, dry sherry [alcohol], homemade chicken stock (contains celery), pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, lactose, selderij, sulfiet, 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

Fat8,5 g

of which saturated2,35 g

Carbohydrates15,19 g

Dietary fibre2,59 g

Protein13,78 g

Salt0,86 g

Average weight: 540 g