CentMenu / Dinner · Lunch
Spanish chicken rice
Chicken, peppers and peas cook with rice in one Spanish-style pan.
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) boneless chicken thighs
- 11.29 oz (320 g) long-grain rice
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- 7.05 oz (200 g) passata
- 7.05 oz (200 g) frozen peas
- 2 tbsp (30 ml) olive oil
- 1¾ tsp (4 g) sweet paprika
- 1 chicken stock cube
- ½ tsp (3 g) salt
Let’s cook
Remove any bones from 1.32 lb (600 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Heat 2 tbsp (30 ml) olive oil in a wide pan over medium-high heat; brown the chicken for 6 minutes, turning, then transfer to a plate.
Dice 1 onion and 1 red bell pepper, mince 2 garlic cloves and sauté in the same pan over medium heat for 5 minutes.
Stir in 7.05 oz (200 g) passata and 1¾ tsp (4 g) sweet paprika for 2 minutes; add 11.29 oz (320 g) long-grain rice, 1 chicken stock cube, ½ tsp (3 g) salt, the chicken and water equal to one-and-a-half times the dry rice volume.
Bring to a boil, cover and cook over low heat for 15 minutes; stir in 7.05 oz (200 g) frozen peas and cook for 5 minutes more, until the rice is tender.
Check that the chicken reaches 165 °F (74 °C) in the center before serving.