Spanish Chicken and Rice
- Easy
- Main
- 1 hour
- Serves 5
- Jump to Recipe
Explore BRITE Box’s delightful Spanish Chicken and Rice recipe – it’s not only fun to make, but a joy to eat.
Discover the magic in every bite, create a delicious meal, and most of all, have fun.
You can create this recipe by following the instructions below.
Ingredients
- 2 tbsps oil
- 1 onion, peeled and chopped
- 2 cloves of garlic, finely chopped
- 400g chicken breast, diced
- 1 green or yellow pepper, chopped
- 1 red pepper, chopped
- 2 tbsps paprika
- 1/2 tsp oregano
- 1 chicken stock cube dissolved in 250ml water
- 1 tin of chickpeas
- 1 tin of tomatoes
- 2 tbsp tomato puree
- 300g long grain rice
Equipment
- Knife, chopping board, frying pan, plate, measuring jug, saucepan, wooden spoon
Allergens
- Celery (stock cube)
Method
- Chop the chicken into bite sized pieces.
- Peel and chop the onion and garlic.
- Heat the oil and gently fry the chicken until turning golden (4-5 minutes).
- Set the chicken aside on a plate and gently fry the onion for 3-4 minutes in the same pan.
- Stir in the garlic and fry for a further minute.
- Boil the kettle for the stock.
- Add the chicken back into the pan.
- Stir in the paprika and oregano.
- Add the stock and bring to the boil.
- Add the peppers and reduce the heat to simmer for 10 minutes.
- Put the rice in a pan with 600ml water. Bring to the boil, then simmer gently for 12-15 minutes.
- Meanwhile add a tin of tomatoes and the tomato puree to the chicken and vegetables.
- Stir in, breaking up the tomatoes and simmer gently for 12-15 minutes.
- Add the chickpeas, stir in and simmer for a further 5 minutes.
- Drain the rice.
- Serve the chicken on a bed of rice.
- Enjoy!
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