One Pot Spicy Spanish Chicken with Rice - delicious!!
One pot meals are great, you can throw everything into the one pan and that means less washing up too.
This Spicy Spanish Chicken and Rice is a favorite. Packed with flavour from paprika, peppers and tomatoes and a little bit of spice from the chilli.
and if you have any intolerances it is also gluten and dairy free.
Looking for some more rice dishes? Check out this other Rice Recipes
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Spicy Spanish Chicken with Rice
Delicious spicy spanish chicken with rice - a easy all in one pot recipe that the whole family will love.
Ingredients
- 6 boneless/skinless chicken thighs, sliced in half
- 1 red onion, finely chopped
- 2 cloves of garlic crushed
- 1 deseeded red chilli pepper, finely chopped
- 1 tablespoon of tomato paste
- 2 roasted red peppers (jarred/not in oil)
- 1 green bell pepper, chopped
- 1 cup (240ml) of passata
- 2 cups (480ml) of chicken stock
- 1 cup (220g) of Arborio rice
- 2 teaspoons of paprika
- salt and black pepper to season
- spray oil
- Freshly chopped basil or parsley
Instructions
- Add the red chilli, tomato paste and roasted red peppers to a mini food processor and blitz until you have a paste
- Spray a large deep frying pan with spray oil. Add the chicken thighs, season with salt and black pepper and fry till lightly golden. Remove chicken and set aside.
- Add the onion and garlic and a little more spray oil and fry for a few mins to soften.
- Add the green bell pepper, red pepper paste, paprika and arboria rice and mix to coat.
- Return the chicken to the pan, along with the passata and chicken stock and bring to the boil. Reduce heat and simmer covered for approx 15-20 minutes (liquid should be absorbed and chicken cooked through but tender), turn off heat, add lid and leave for 12 minutes.
- Season as needed with salt and black pepper
- Serve topped with some fresh chopped basil or parsley.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 343Total Fat 4.6gSaturated Fat 1.1gCholesterol 95.6mgSodium 785.3mgCarbohydrates 48.5gFiber 3.1gSugar 5gProtein 28.7g
Gaynor says
Great dish, really flavoursome. Enjoyed by all the family. Drizzled some FF natural Yogurt over .... YUM YUM.
Jo says
This was delicious, thanks Britmum x had to do without the sweet pepper paste x
Jodie Duarte says
Hi, I really want to make this dish but I can't find any sweet red pepper paste anywhere!! Any clues as to where I can buy it??
Thanks,
Jodie.
admin says
Hi, I am not sure, I got mine at the local supermarket here, were all the different sauces are. But you can substitute it for tomato paste if you can't get that, should work just as well :).
Jodie Duarte says
Thanks, I'll try that tonight and let you know how it went :o)
jill matchett says
sounds yum... doing this tonight, cant wait to taste..
Natalie Dimbleby says
I just had to leave a comment as I cooked this tonight and it was absolutely delicious. My other half said I excelled myself. Thank you for the recipe.
J Kirby says
This was delicious and so easy to make 🙂 will definitely be making again x
Pamela Sherwin says
My Spanish chicken and rice is cooking now, but I was wondering are you suppose to skin the thighs and also do you have to cook the rice before adding to the dish.
Shevy (Slimming Eats) says
Hi Pamela - yes, the chicken thighs should be boneless and skinless. The rice is cooked in the pan, no need to cook before. Hope that helps 🙂
Kirstie says
Can this be frozen?
Shevy (Slimming Eats) says
It sure can
helen ludlow says
not sure why people are saying they can't find the sweet pepper paste as from the instructions you make it from ingredients listed or have I got that wrong. It isn't listed in the ingredients. Can someone confirm either way.
Shevy (Slimming Eats) says
Hi Helen, yes you are correct, you make it yourself, I think there was just a bit of confusion.
Babs says
Absolutely one of the best, so so tasty thank you Shevy. Everyone must try this. Made enough for two nights, yummy. X
Shevy (Slimming Eats) says
I love when there is enough leftovers for the next day. So happy to hear you enjoyed it.
Samee says
Cooked this tonight for the first time and loved it, such simple easy recipe and all being in one pot means less mess! This is keeper and will probably become a favourite in our house!
Shevy (Slimming Eats) says
Thanks for commenting Sam, so glad to hear it was a hit.
May Fernandes says
One of my favourites! Made this for taster session last night and everyone loved it! Delicious, thank you! And so easy to make! x
Helen Redpath says
Made this so lovely, will definitely be a regular in my house x
Milly says
Hi Shevy,
I have all the ingredients for this recipe, except arboria rice, but I have a bag that simply says “Paella Rice” could I use that?
Thanks
Siobhan (Slimming Eats) says
Yea paella rice should work okay.
Julian says
This looks delicious. The recipe says that each chicken thigh should be cut in half (which is obviously a large piece of chicken) but the picture makes it look like it should be diced so that it is mixed through the final dish.
Am I missing something obvious? Diced seems more logical. If I did dice would it affect the cooking time or, because of the rice's cooking time, risk making the chicken less tender?
Siobhan (Slimming Eats) says
No I sliced in half, the boneless skinless chicken thighs are quite small once I trim off visible fat, but it you prefer to cut up slightly smaller thats perfectly fine too. It won't really make any difference to the cooking time.