One Pot Spanish Chicken & Rice
Serves 6
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  1. 1 tbsp. sunflower oil
  2. 9 boneless chicken thighs or chicken fillets, cut into thirds
  3. 1 onion, halved and sliced
  4. 3 garlic cloves, crushed
  5. 2 red peppers, sliced
  6. 200g tomato paste
  7. 1 tsp paprika
  8. Pinch cinnamon
  9. ½ tsp dried oregano or small handful fresh oregano leaves
  10. 1 tbsp. balsamic vinegar
  11. 300 basmati rice, rinsed
  12. Feta and oregano leaves, to serve.
  1. 1. Heat the oil in a casserole dish set over a medium heat. Brown the chicken in batches and set aside. Cook the onion for 5 minutes or until softened and golden. Add the garlic, peppers, tomato paste, paprika, cinnamon, oregano and balsamic vinegar. Mix well, add 125ml water and cook for another 5 minutes.
  2. 2. Put the rice in a pot of boiling water for 5 minutes then drain. Take out half of the tomato mixture from the casserole and add and even laver of rice topped with a layer of chicken, then the rest of the sauce. Cover with a tight-fitting lid and cook on high for 10 minutes. Turn to a medium-low simmer for 20 minutes. Sprinkle with feta and oregano to serve.