Spanish Chicken & Rice
55 min556 kcal each
Arroz con pollo: smoky paprika chicken thighs baked into saffron-yellow rice with peppers and peas. One pan, no fuss.
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Plan this recipeIngredients
for 4 servings- Chicken thighs, boneless and skinless700 g
- White rice, uncooked240 g
- Red bell pepper1 piece
- Onion1 piece
- Green peas150 g
- Canned chopped tomatoes400 g
- Garlic4 clove
- Olive oil1½ tbsp
- Lemon juice1 tbsp
- Fresh parsley10 g
- Smoked paprika2 tsp
- Turmeric1 tsp
- Salt1 tsp
- Water500 ml
Method
Prep 15 min · cook 40 min- Season the chicken with half the paprika and salt and brown it in the oil in a wide, lidded pan. Set aside.
- Soften the onion and pepper for 6 minutes, then add the garlic, the rest of the paprika and the turmeric.
- Stir in the rice to coat it, then add the tomatoes and water. Bring to the boil.
- Nestle the chicken back in, cover and cook on low for 20 minutes.
- Scatter over the peas, cover again and leave off the heat for 5 minutes. Finish with lemon and parsley.
Nutrition
per servingCal
556
Protein
43g
Carbs
65g
Fat
13g
Of 8.6g of sugar per serving, 0g is added sugar.
Of 13g of fat per serving, 2.8g is saturated.
