Instructions

Pat the chicken dry with paper towels and generously season the chicken with salt and pepper. Heat the olive oil over medium high heat in a dutch oven or large skillet. Add the chicken (it should sizzle when you put it down) and brown the tops and bottoms for about 3-4 minutes each. Remove the chicken from the pan and set aside.
Turn down the heat to medium, add a little more olive oil if needed, and add the Sunrise Roman Chicken Veggies. Season with salt and pepper. Cook for about 8 minutes, stirring often, until peppers and onions have softened and onions have become slightly translucent. Mince the garlic and prosciutto while you wait if you haven’t already.
Remove about half of the peppers and onions into a storage container and refrigerate them once cooled for the Chickpea Peperonata Bucatini.
Add the chopped up prosciutto and canned tomatoes and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the chicken stock and dried oregano and thyme. Stir together and add the chicken back to the skillet down into the liquid. Bring the liquid to a boil (you can turn the heat up a bit to get it to boil), cover with a lid or aluminum foil, and then turn down to a simmer. When the chicken is done, remove from heat. Place two chicken thighs in a storage container for the Chicken and Black Bean Chimichurri Frittata.
Set a timer and cook for 15-20 minutes until the chicken is done (165 degrees F).
While the chicken cooks, start the rice in a bigger pot on high heat. Cook according to instructions. Reserve 2/3 rice for Veggie Steak Fried Rice once finished.
Stir in Parsley and roughly chopped capers to the rest of the chicken.
Put arugula on the bottom of your plates, top with rice, and the Roman chicken with vegetables.

Sunrise Roman Chicken with Peppers and Rice

Ingredients

Instructions

Nutrition Facts

Follow us