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Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers (Rachael Ray) Recipe

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers (Rachael Ray) Recipe

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Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers (Rachael Ray)

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Ingredients:

Serving

3 cups chicken stock
1 1/2 cups white long-grain rice
5 tbsp extra-virgin olive oil, divided
4 (6-oz) boneless, skinless chicken breasts
salt
freshly ground black pepper
1 cup all-purpose flour
2 tsp smoked paprika
2 eggs
1 1/2 cups peeled almonds
1/2 cup bread crumbs
generous handful flat-leaf parsley
1 (9 oz) package frozen artichoke hearts
4 piquillo peppers
1/2 cup pitted spanish green olives, chopped
1 large fresh thyme sprig, leaves only
1/3 cup dry sherry , eyeball it
2 tbsp cold butter , cut into pieces

Directions:

Bring stock to a boil, stir in rice and 1 tablespoon extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients.
Preheat oven to 375 degrees F.
Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.
From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.
Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.
5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves.
Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	958.91 Kcal (4015 kJ)
Calories from fat	549.93 Kcal
		% Daily Value*
Total Fat	61.1g	94%
Cholesterol	119.23mg	40%
Sodium	905.33mg	38%
Potassium	789.42mg	17%
Total Carbs	70.32g	23%
Sugars	7.31g	29%
Dietary Fiber	8.99g	36%
Protein	32.45g	65%
Vitamin C	0.7mg	1%
Vitamin A	0.1mg	3%
Iron	3.9mg	22%
Calcium	190.4mg	19%

Amount Per 100 g
Calories	203.31 Kcal (851 kJ)
Calories from fat	116.59 Kcal
		% Daily Value*
Total Fat	12.95g	94%
Cholesterol	25.28mg	40%
Sodium	191.95mg	38%
Potassium	167.37mg	17%
Total Carbs	14.91g	23%
Sugars	1.55g	29%
Dietary Fiber	1.91g	36%
Protein	6.88g	65%
Vitamin C	0.2mg	1%
Iron	0.8mg	22%
Calcium	40.4mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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