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This Spicy Spanish Chicken and Rice is a favorite. Packed with flavour from paprika, peppers and tomatoes and a little bit of spice from the chilli.

One pot meals are great, you can throw everything into the one pan and that means less washing up too..delicious!!

  • 6 boneless/skinless chicken thighs, sliced in half
  • 1 red onion, finely chopped
  • 2 cloves of garlic crushed
  • 1 deseeded red chilli pepper, finely chopped
  • 1 tablespoon of tomato paste
  • 2 roasted red peppers (jarred/not in oil)
  • 1 green bell pepper, chopped
  • 1 cup (240ml) of passata
  • 2 cups (480ml) of chicken stock
  • 1 cup (240ml) of Arborio rice
  • 2 teaspoons of paprika
  • salt and black pepper to season
  • spray oil
  • Freshly chopped basil or parsley
  1. Add the red chilli, tomato paste and roasted red peppers to a mini food processor and blitz until you have a paste
  2. Spray a large deep frying pan with spray oil. Add the chicken thighs, season with salt and black pepper and fry till lightly golden. Remove chicken and set aside.
  3. Add the onion and garlic and a little more spray oil and fry for a few mins to soften.
  4. Add the green bell pepper, red pepper paste, paprika and arboria rice and mix to coat.
  5. Return the chicken to the pan, along with the passata and chicken stock and bring to the boil. Reduce heat and simmer covered for approx 30 minutes (liquid should be absorbed and chicken cooked through but tender).
  6. Season as needed with salt and black pepper
  7. Serve topped with some fresh chopped basil or parsley.



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