Spanish-Style Chicken

May 31, 2018
2 hrs.
Serves 4
  • 4 (5-oz.) boneless skinless chicken breast halves
  • 1 Tbsp minced garlic
  • 1 tsp smoked paprika
  • 2 Tbsp olive oil
  • Salt and freshly ground pepper
  • 2 Tbsp canola oil
  • 1/2 cup diced yellow onion
  • 1/2 jar piquillo peppers, diced
  • Pinch of saffron
  • 3 cups cooked rice
  • 1/2 cup green peas
  • 1 bag Harmons steamable asparagus
  • Smoked salt

Place chicken in a large resealable plastic bag.

In a small bowl, combine garlic, smoked paprika, olive oil, and season liberally with salt and pepper. Pour into bag with chicken and let marinate, refrigerated, for 1 hour or up to overnight.

Preheat oven to 375°. Line a rimmed baking sheet with aluminum foil and place a cooling rack inside.

Remove chicken from refrigerator 30 minutes before cooking. Remove from marinade. In a grill pan over high heat, cook chicken until golden brown, 2 minutes per side. Transfer chicken to prepared pan, place in oven and cook until internal temperature reads 165°, 10-15 minutes.

Meanwhile, in a large frying pan over medium-high heat, add canola oil. Add onions and cook until translucent, about 5 minutes. Add piquillo peppers and saffron and stir to combine. Add rice and toss to combine. Cook until rice is heated through, about 7 minutes. Add peas, toss and set aside.

Steam asparagus according to directions. Drizzle with olive oil and sprinkle with smoked salt.