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One Pot Spanish Chicken & Rice

Simple, healthy, and full of Spanish flair.

Prep: 15 min

Cook: 30 mins

Level: Beginner

Serves: 4

Contains: Chicken, onion, garlic.

Ingredients

  • 1 tbsp. olive oil

  • 1 lb. (450g) skinless boneless chicken thighs cut into pieces

  • ½ medium onion, diced

  • 1 red pepper, diced

  • 2 cloves garlic, minced

  • 1 cup (160g) brown rice, rinsed

  • ½ tbsp. smoked paprika

  • 1½ cups (360ml) chicken stock

  • 1 cup (240ml) passata (or blended chopped tomatoes)

  • pinch of saffron

  • ½ cup (70g) green olives

  • ½ cup (8g) coriander, chopped

  • 1 lemon, cut into wedges

Method

  • Heat the olive oil in a large skillet over a medium heat. Add the chicken and cook for 5-6 minutes until slightly brown.

  • Add in the onion, red pepper and garlic and cook for a few minutes until they slightly soften. Now add the rice, stir to combine and cook for a further 1-2 minutes.

  • Next add in the paprika, stock and passata. Bring to a boil, then turn down the heat to low. Add the saffron, cover the pan with a lid and cook gently for 25 minutes until the rice is ready.

  • Stir through the olives and coriander. Serve with lemon wedges.

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