Spanish Chicken & Rice
> 1 Hour
Serves 4
Spanish Chicken & Rice
Method
Preheat oven to 180C.
To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Heat oil in a flame-proof casserole dish over a high heat. Add chicken thigh pieces and cook, turning frequently for 3 minutes or until browned. Add chorizo and cook, stirring for 1 minute longer.
Add onion and capsicum to casserole dish and cook, stirring until tender. Add garlic and rice and cook, stirring for 1 minute longer.
Add stock, smoked paprika, turmeric and pepper to casserole dish and stir to combine. Bring to the boil, then bake, with lid on for 10 minutes. Remove from oven and stir in peas. Replace lid and cook for 8 minutes longer, until chicken is cooked through. Let stand, with lid on for 5 minutes. Sprinkle with parsley and serve with lemon wedges.
More Like This
< 30 Looking for a new rice salad recipe that is both tasty and healthy? Try out this Mexican chorizo and rice salad dish for a dish that is full of flavour.
Healthy Beef Stroganoff
< 30 Looking for a delicious meal idea that is low GI? Try out this healthy beef stroganoff for a tasty dinner! Cook this simple recipe in just 20 minutes.
Chicken Mushroom Risotto with Asparagus
< 30 Enjoy Italian cuisine at home with this chicken mushroom risotto! Cooked with asparagus for extra flavour, this rice recipe is both delicious and simple.
Spanish Chicken & Rice
> 1 Hour
Serves 4
N/A
Ingredients
Method
Preheat oven to 180C.
To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Heat oil in a flame-proof casserole dish over a high heat. Add chicken thigh pieces and cook, turning frequently for 3 minutes or until browned. Add chorizo and cook, stirring for 1 minute longer.
Add onion and capsicum to casserole dish and cook, stirring until tender. Add garlic and rice and cook, stirring for 1 minute longer.
Add stock, smoked paprika, turmeric and pepper to casserole dish and stir to combine. Bring to the boil, then bake, with lid on for 10 minutes. Remove from oven and stir in peas. Replace lid and cook for 8 minutes longer, until chicken is cooked through. Let stand, with lid on for 5 minutes. Sprinkle with parsley and serve with lemon wedges.