Arroz con pollo
Save on washing up with this paella-style Latin American dish. It may only require one pot, but is packed full of flavour
Calorie controlled cooking spray
2 teaspoon(s), level, smoked
Chicken breast, skinless, raw
1 large, finely sliced
Peppers, all types
2 medium, (we used yellow and red), deseeded and finely sliced
¼ teaspoon(s), level
Chicken stock cube(s)
1 cube(s), 500ml stock
White Long Grain Rice, dry
1 tablespoon(s), roughly chopped
- Mist a large nonstick frying pan with cooking spray and place over a medium-high heat. Rub the paprika into the chicken breasts and season well. Cook in the hot pan for 3 minutes, until golden on one side, then flip over and cook for a further 2 minutes. Transfer to a plate, cover, and set aside.
- Add the onions and pepper to the pan, season, and cover. Cook for 7 minutes, until slightly softened, then stir in the cayenne and cook for 2 minutes more.
- Pour the stock into the pan, add the rice and bring to a boil. Lower the heat and reduce to a simmer, then add the chicken. Cook for 20-25 minutes, until the rice is tender and the chicken is cooked through. Scatter over the parsley to serve.
Remember to put the lid on once you’ve added the rice – it helps to retain the heat so the dish cooks in time