Pan-Roasted Pollo Al Ajillo
with Brussels & Leeks
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
Did we have you at pan-roasted? There’s nothing heartier, or more satisfying, than slipping a one-pan meal into a hot oven for a relaxed meal. It's laden with smoky, buttery, garlicky keto goodness—chicken and cold-weather veg—and garnished with fresh parsley.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Parsley
- 75g Sliced leeks
- 400g Brussels sprouts
- 12g Chicken demi-glace
- 15g Minced roasted garlic
- 10g Iberian Ideas spices (paprika, smoked paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, laurel bay leaf, lemon oil)
Contains: Milk
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
24 g
Saturated Fat
9 g
Sodium
1020 mg
Total Carb
29 g
Sugars
7 g
Protein
47 g
Fibre
11 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, turning often, 4 to 6 min., until browned.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, quarter the Brussels sprouts lengthwise.
- Roughly chop the parsley leaves and stems.
Make the sauce & start the vegetables
- In the reserved pan, heat a drizzle of oil on medium.
- Add the Brussels sprouts, demi-glace, leeks, garlic, ¼ cup water (double for 4 portions), remaining spices and S&P.
- Simmer, scraping up any browned bits, 4 to 5 min., until the Brussels sprouts begin to soften.
- Return the chicken.
Finish the chicken & vegetables
- Medium-dice 2 tbsp butter (double for 4 portions).
- Transfer the pan of chicken* and vegetables to the oven and roast, 15 to 18 min., until tender and cooked through.
- In the last 5 min., scatter the butter evenly over the chicken.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Spoon the sauce over the chicken.
- Garnish with the parsley. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
