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One Pot Spanish Chicken & Rice

  • Author: Essentials Jan 2017



  • 1 tbsp. sunflower oil
  • 9 boneless chicken thighs or chicken fillets, cut into thirds
  • 1 onion, halved and sliced
  • 3 garlic cloves, crushed
  • 2 red peppers, sliced
  • 200g tomato paste
  • 1 tsp paprika
  • Pinch cinnamon
  • ½ tsp dried oregano or small handful fresh oregano leaves
  • 1 tbsp. balsamic vinegar
  • 300 basmati rice, rinsed
  • 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.


  • Serving Size: 6
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