One Pot Spanish Chicken & Rice
Serves
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
1 tbsp. olive oil
1 lb. (450g) skinless boneless chicken thighs cut into pieces
½ tsp. salt
½ tsp. black pepper
½ medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 cup (160g) long grain white rice, rinsed
½ tbsp. smoked paprika
1½ cups (360ml) chicken broth
1 cup (240ml) tomato saucepinch of saffron
½ cup (70g) green olives
½ cup (8g) cilantro, chopped
1 lemon, cut into wedges
Nutrition
(Per Serving)
Calories
370
Fats
11 g
Protein
27 g
Carbs
43 g
Instructions
- Heat the olive oil in a large skillet over a medium heat. Add the chicken and season with salt and pepper. Cook for 5-6 minutes until slightly brown.
- Add in the onion, red bell pepper and garlic and cook for a few minutes until they slightly soften. Now add the rice, stir to combine and cook for a further 1-2 minutes.
- Next add in the paprika, chicken broth and tomato sauce. Bring to a boil, then turn down the heat to low. Add the saffron, cover the pan with a lid and cook gently for 25 minutes until the rice is ready.
- Season with a little more salt and pepper to taste, and stir through the olives and cilantro. Serve with lemon wedges.