• Orange And Olive Spanish Chicken And Butter Beans
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Orange And Olive Spanish Chicken And Butter Beans

Orange And Olive Spanish Chicken And Butter Beans

  1. 1 Each Tomatoes
  2. 1 tsp Smoked Paprika
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 Each Red Capsicums
  5. 1 Each Orange
  6. 30 g Mixed Salad
  7. 1 tbsp Kalamata Olives
  8. 150 g Free Range Chicken Breast
  9. 2 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 Each Eschalot
  11. 100 g Butter Beans
  1. 1 Each Tomatoes
  2. 1 tsp Smoked Paprika
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 Each Red Capsicums
  5. 1 Each Orange
  6. 60 g Mixed Salad
  7. 2 tbsp Kalamata Olives
  8. 300 g Free Range Chicken Breast
  9. 3 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 Each Eschalot
  11. 200 g Butter Beans
  1. 2 Each Tomatoes
  2. 2 tsp Smoked Paprika
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 Each Red Capsicums
  5. 2 Each Orange
  6. 90 g Mixed Salad
  7. 3 tbsp Kalamata Olives
  8. 450 g Free Range Chicken Breast
  9. 5 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Eschalot
  11. 300 g Butter Beans
  1. 2 Each Tomatoes
  2. 2 tsp Smoked Paprika
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 Each Red Capsicums
  5. 2 Each Orange
  6. 120 g Mixed Salad
  7. 4 tbsp Kalamata Olives
  8. 600 g Free Range Chicken Breast
  9. 6 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Eschalot
  11. 400 g Butter Beans
  1. 3 Each Tomatoes
  2. 3 tsp Smoked Paprika
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 3 Each Red Capsicums
  5. 3 Each Orange
  6. 180 g Mixed Salad
  7. 6 tbsp Kalamata Olives
  8. 900 g Free Range Chicken Breast
  9. 9 Extra Virgin Olive Oil - PANTRY ITEM
  10. 3 Each Eschalot
  11. 600 g Butter Beans

Prep:

  1. Wash and chop tomatoes.
  2. Drain and rinse butter beans.
  3. Strip leaves from rosemary.
  4. Peel and chop eschalot.
  5. Wash and zest orange.
  6. Cut potatoes into quarters.
  7. Wash and chop mint.
  8. Wash mixed salad leaves.
  9. Wash and chop red capsicums.

Method:

  1. Dress salad leaves with a little olive oil and orange juice. Season.
  2. Cut chicken in half lengthways. Cut diagonally into 1cm-wide slices. Toss with paprika and salt and pepper.
  3. Heat oil in a large, nonstick frying pan over a medium to high heat. Add chicken (in batches if the pan is crowded). Cook for about 2 minutes on each side, or until browned and almost cooked. Remove.
  4. Squeeze the remaining juice from orange. Add to pan with chicken, tomatoes, beans, olives and the orange zest. Simmer for about 3 to 5 minutes, or until chicken is cooked and tomatoes are tender. Season with salt and pepper. Serve with salad.
  5. Heat the same frying pan over a medium to high heat. Add eschalot and capsicum. Cook, stirring occasionally, for about 2 to 3 minutes, or until the eschalot is well coloured.
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