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Crispy Skillet Chicken

Crispy Skillet Chicken

with Bulgur Paella, Carrots, and Apricots

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There’s a lot to love about this one-pot skillet dinner, but crispy bone-in chicken might top the list. Cooked in the style of paella, this bulgur side dish has sweet apricot, zucchini, and carrot folded in for a variety of textures. A sprinkling of parsley and a squeeze of lemon finishes the dish with a touch of brightness.

Allergens:Wheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Half Chicken

½ cup

Bulgur Wheat

(ContainsWheat)

8 ounce

Carrots

1 unit

Zucchini

8 g

Parsley

1 unit

Lemon

1.5 ounce

Veggie Stock Concentrate

1 unit

Dried Apricots

1.5 tablespoon

Shallot

Not included in your delivery

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3661 kJ
Calories875 kcal
Fat46 g
Carbohydrate72 g
Dietary Fiber10 g
Protein48 g
Sodium484 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 425 degrees. Peel, halve, and thinly slice the carrots into half moons. Mince shallot. Quarter zucchini lengthwise, then thinly slice. Roughly chop apricot. Zest and halve lemon.

2

Heat ½ tablespoon oil in a large pan over medium-high heat. Season chicken on both sides with salt and pepper. Add the chicken, skin-side down, and cook 3-4 minutes, until deeply golden brown. Flip to cook 2-3 minutes on the other side. HINT: You’ll want to rotate the drumstick to brown on all sides! Set chicken aside—we’ll finish cooking it later!

3

In the same pan, heat another ½ tablespoon olive oil over medium heat. Add the carrot and zucchini and cook, tossing, 6-7 minutes, until golden brown and tender. Season with salt and pepper and set aside.

4

In the same pan, heat another ½ tablespoon olive oil. Add the shallot and cook, tossing, 2-3 minutes, until softened. Add the bulgur and apricot and stir to coat. Add 11/4 cups water and the stock concentrate to the pan. Bring to a boil, then stir in the carrots, zucchini, and lemon zest.

5

Return the chicken to the pan, skin-side up, and transfer pan to the oven for 7-10 minutes, until chicken is cooked through and bulgur is tender. While the chicken cooks, chop the parsley and cut the lemon into wedges.

6

Sprinkle skillet with parsley and serve with lemonwedges. Serve straight from the skillet and enjoy!