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Spanish-style chicken rice

Spanish-style chicken rice

Total Time
1 hr
20 min
40 min
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.


Chicken thigh, skinless, raw

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


2 medium, chopped

Pickled jalapenos

1 tbs, slices, finely chopped


2 clove(s), crushed

Ground cumin

1½ tsp

Rice, white, dry

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


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


1 medium, cut into 8 wedges

Oil spray

1 x 3 second spray(s)


  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.


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.