Catalan Chicken & Rice
Clock Image
Prep: 15 mins
Cook: 30 mins
High welfare chicken is cooked with a marvellous Mediterranean mix of courgette, tomatoes and red pepper. Serve with golden rice for a Spanish supper to savour.
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698 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 200g bag of white basmati rice
  • 1 onion
  • 1 courgette
  • 1 red pepper
  • 2 tomatoes
  • 2 garlic cloves
  • A handful of flat leaf parsley
  • 2 skinless, boneless chicken breasts
  • 1 tsp turmeric
From your kitchen
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 4 tbsp cold water
  • 400ml boiling water
You'll need
  • Large bowl
  • Sieve
  • Cling film
  • Rolling pin
  • Deep frying pan or shallow casserole dish with a lid
  • Measuring jug
  • Small pan with a lid
Step by step this way
  • 1.

    Tip the rice into a large bowl. Cover with cold water and whisk (you can use a fork) for 1-2 mins till the water goes cloudy (this is the starch). Drain, rinse under cold water and tip back into the bowl. Cover with cold water. Set aside.

  • 2.

    Place the chicken breasts between 2 pieces of cling film. Bash a few times with a rolling pin to even them out a little so they’re roughly 1 cm thick.

  • 3.

    Warm a deep frying pan or shallow casserole dish for 1 min. Add 1 tbsp olive oil and the chicken breasts. Fry over a medium heat for 2-3 mins till golden. Flip and fry for another 2-3 mins.

  • 4.

    While the chicken fries, peel and finely chop the onion. Trim the ends off the courgette and dice it. Halve the pepper, then scoop out the seeds and white bits. Finely chop it. Dice the tomatoes. Peel and crush or grate the garlic. Finely chop the parsley stalks (keep the leaves for later).

  • 5.

    Lift the chicken out of the pan and put on a plate. Add the onion, courgette and pepper to the pan. Season with salt and pepper. Cook for 5 mins till soft and glossy, stirring occasionally. Stir in the garlic, parsley stalks and diced tomatoes.

  • 6.

    Add 4 tbsp water. Season well with salt and pepper. Slide the chicken back in. Cover and gently cook over a medium-low heat for 15 mins till the chicken is cooked all the way through (the juices should run clear when pierced with a skewer).

  • 7.

    While the chicken cooks, drain the rice and tip into a small pan. Add 1 tsp tumeric, a pinch of salt and 400ml boiling water. Cover, bring to the boil, then turn the heat right down and simmer for 8 mins till the water is absorbed.

  • 8.

    Take the rice off the heat and set aside, lid on, for 5 mins to finish cooking. Fluff with a fork then spoon onto 2 warm plates. Top with the chicken and vegetables. Garnish with chopped parsley leaves to serve.

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