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Photo of Spanish chicken by WW

Spanish chicken

Total Time
1 hr
10 min
50 min
A full flavoured dish, packed with sunshine colours and crunchy textures, this chicken dish is a one pot meal that offers maximum flavour and minimum washing up


Dried saffron

½ tsp, (1 large pinch)

Olive oil

1 tbs

Skinless chicken drumstick

4 individual, bone removed, (lean) fat trimmed

Chicken thigh, skinless, raw

4 medium, fat trimmed

Red onion

1 medium, chopped

Red capsicum

1 medium, chopped

Green capsicum

1 medium, chopped


2 medium, chopped

Ground paprika

2 tsp

Arborio rice

½ cup(s), (100g)

Chicken stock

1½ cup(s), (375 ml), salt-reduced

Frozen green peas

½ cup(s), (60 g)

Pitted green olives

¼ cup(s), (30 g pitted) halved


1 large, finely chopped

Fresh flat-leaf parsley

½ cup(s), finely chopped

Fresh lemon rind

2 tsp, finely grated


  1. Combine saffron and ½ cup (125ml) warm water in a jug. Set aside until required.
  2. Heat oil in a deep heavy-based frying pan over medium heat. Cook chicken, in batches, for 3–5 minutes each side or until browned. Transfer to a plate. Add onion, capsicums and zucchini to pan and cook, stirring, for 5 minutes or until softened. Add paprika and rice and cook, stirring, for 1 minute or until rice is coated.
  3. Stir in saffron mixture and stock. Return chicken to pan and bring to the boil. Reduce heat to low and simmer, uncovered, for 20 minutes, turning chicken pieces halfway through cooking. Add peas and olives and cook for 5 minutes or until chicken is cooked through and liquid is absorbed (see tip).
  4. Meanwhile, combine tomato, parsley and rind in a bowl. Serve Spanish chicken topped with tomato salsa.


SERVING SUGGESTION: mixed leaf salad drizzled with fat-free French dressing.TIP: The rice in this dish will be better if you do not stir it during cooking. If the rice is not completely cooked through at the end of Step 3, cover the pan and set aside for 5 minutes.