Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers Recipe | Food Network UK
This mouth-watering recipe is ready in just 30 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
- 750ml chicken stock
- 85ml dry sherry, eyeball it
- 1 large fresh thyme sprig, leaves only
- 50g pitted Spanish green olives, chopped
- 4 piquillo peppers or 2 roasted red peppers, chopped
- 1 (250g) package frozen artichoke hearts
- Generous handful flat-leaf parsley
- 50g bread crumbs
- 150g peeled almonds
- 2 eggs
- 2 teaspoons smoked paprika
- 140g plain flour
- Freshly ground black pepper
- Salt
- 4 (175g) boneless, skinless chicken breasts
- 5 tablespoons extra-virgin olive oil, divided
- 340g white long-grain rice
- 2 tablespoons cold butter, cut into pieces
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