Photo of Spanish-style chicken rice by WW

Spanish-style chicken rice

7
PersonalPoints™ per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Easy
We’ve given this popular Spanish chicken and rice dish a spicy twist by adding jalapeños and roasted red capsicums. It’s perfect for casual entertaining or for a family dinner.

Ingredients

Skinless chicken thigh

720 g, (buy 8 x 100g), fat trimmed

Onion

2 medium, chopped

Pickled jalapenos

1 tbs, slices, finely chopped

Garlic

2 clove(s), crushed

Ground cumin

1½ tsp

Rice, white, dry

1½ cup(s), (340g) medium-grain variety

Tomato(es)

2 medium, chopped

Roasted capsicum, not in oil

75 g, drained, chopped

Dried saffron

¼ tsp, crumbled (see tip)

Salt reduced chicken stock

3 cup(s), (750ml)

Frozen green peas

1 cup(s), (120g), thawed

Fresh coriander

¼ cup(s), roughly chopped

Lime(s)

1 medium, cut into 8 wedges

Oil spray

1 x 3 second spray(s)

Instructions

  1. Season chicken with salt and pepper. Lightly spray a large, deep frying pan with oil and heat over medium-high heat. Cook chicken in 2 batches, for 3-4 minutes on each side until browned. Remove and set aside.
  2. Add onions, jalapeños, garlic and cumin, and cook for 5 minutes, stirring, until softened. Stir in rice, tomatoes, capsicum, saffron and stock, scraping up any browned bits from base of pan. Return chicken to pan. Bring to the boil, then reduce heat to low. Cover and simmer for 15 minutes.
  3. Stir in peas and cook for a further 5 minutes or until liquid is absorbed and rice is tender. Sprinkle with coriander and serve with lime wedges.

Notes

TIP: Saffron gives this famous Spanish dish it’s yellow colour and authentic flavour and while it’s not cheap, a little goes a long way. You’ll find it in the herb and spice aisle in supermarkets. While turmeric can be used as a substitute for the yellow colour, its flavour is not the same.