Deliciously seasoned Spanish Chicken and Rice - a dish you just have to try.
This Spanish Chicken and Rice is a pretty quick dish to put together, the chicken is so tender and has a flavorsome seasoning and the rice is just amazing pack with lots of veggies and never from a packet.
Once you try this rice, you will wonder why you ever used packet rices, this is just lovely and fresh and super easy to make and it really doesn't take much longer to make, all you have to do is chop the veggies fry them in some spray oil before adding your rice and stock.
I love the rice on it's own, so adding the chicken is a flavour explosion.
I cook my rice in a big cast iron skillet like the one below. I love my cast iron pans and have a set in various sizes including some that are not enameled and which add a great sear to meat, as the can easily be transferred from stove top to oven and vice versa.
Chicken really doesn't need a whole deal added to it to make it flavorsome. Just a good seasoning of salt, pepper and paprika is basic but delicious. Pan frying, adds a lovely golden colour while the rest of the breast remains tender. Far too often Chicken breasts can be overcooked and I only ever use them for dishes like this. For casseroles and stew etc I favour chicken thighs, which can be cooked for longer and absorb more flavour.
It's a great family meal that everyone will enjoy and is also gluten and dairy free.
[b]For the rice[/b]
- 1 medium onion chopped finely
- 2 cloves of garlic crushed
- ½ green pepper
- 1 carrot, finely grated (excess moisture squeezed out)
- 1 zucchini (courgette), finely grated (excess moisture squeezed out
- ½ cup of frozen peas
- 1 cup of rice
- 2 teaspoons of chilli powder
- 2 tablespoons of tomato paste
- 2 cups of chicken stock
[b]For the chicken[/b]
- 4 chicken breasts - approx 800g/28oz (skin and any fat removed)
- 4 teaspoons of paprika
- black pepper
- Spray oil
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Amount Per Serving Calories 442Cholesterol 114.5mgSodium 1292mgCarbohydrates 16.1gFiber 4.3gSugar 5.1gProtein 48.9g