Spanish-style chicken rice
4
Points®
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
Chicken thigh, skinless, raw
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.
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